[Jesus Christ’s] victory, of course, does not mean that we rush off to kill all our enemies. It means instead that we are to love them. Our love for them must be strong enough, however, to tell them with both passion and compassion, that their hopes are in vain, that their gods are mute and dumb, and that there is only one name under heaven by which a man must be saved. Our love for them does not present the Christian Gospel as an option. It does not lead us to argue that it’s a good option that has worked well for us. Our love instead commands all men everywhere to repent and believe the Gospel, lest they perish. Our love calls on all our enemies to kiss the Son, lest He be angry and they perish along the way (Ps. 2:12).
Butternut Squash and Pear Soup (With Cashew-Tarragon Ceam)
Posted on
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CATEGORY
CUISINE
TAG
YIELD
Grains, Vegetables
Vegetarian
1
Servings
INGREDIENTS
1
qt
Yellow onion, cut into 1/2 inch cubes
2
c
Carrots, cut into 1/2 inch cubes
2
c
Celery, cut into 1/2 inch cubes
1/2
c
Sherry
2
ts
Salt, or more to taste
1/2
ts
Black pepper, depending on taste (up to 1)
3
qt
Butternut squash, peeled and sliced into 1/2 inch cubes
1
qt
Pears, sliced – anjou, bosc, or asian
3
qt
Vegetable stock
2
ts
Fresh thyme
2
ts
Fresh ginger, minced
1
c
Cashews
2
tb
Fresh tarragon
1/3
c
Lemon juice
2
tb
White miso (any light miso)
2
c
Water
Salt, to taste
Black pepper, to taste
INSTRUCTIONS
CASHEW TARRAGON CREAM
This is a recipe out of the Bay Area Vegetarian 1996 magazine I also posted
information about. Ihave not tried this recipe, but it comes from a source
that I respect. The recipe is from Millenium restaurant, a fabulous VEGAN
restaurant in San Francisco that serves gourmet food that follows
McDougall's precepts. Says so right on the menu! I've eaten there twice and
love it.
Saute onion, carrot, and celery in the sherry. When onions are soft, add
half the salt and pepper plus all the remaining ingredients. Simmer until
the squash is soft (approximately 45 minutes). Puree the soup in a blender.
Return it to the soup pot; simmer10 more minutes to marry the flavors,and
then adjust salt and pepper. Serve garnished with cashew tarragon cream and
slices of pear.
Cashew Tarragon Cream: Blend all ingredients in a blender. Start with half
the water, and add the other half as it blends (you may need a little more
than 2 cups). You are looking for the consistency of heavy cram with no
lumpiness.
Nutritional Analysis: Per cup: 130.9 calories (Kcal), 12% calories from
fat, 4.5g protein, 25.5g carbohydrate, 1.9g total fat (.3g saturated fat),
98.5mg calcium, 2.mg iron, 671.6mg sodium, 5.0g dietary fiber.
I would assume that most of the fat in this dish comes from the sauce, so
you could play with that recipe a little or skip it altogether.
Posted to fatfree digest V96 #284
Date: 15 Oct 96 02:52 GMT
From: FINNIGAN@applelink.apple.com (Finnigan, Julie)
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