God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
In regard of God, patience is a submission to His sovereignty. To endure a trial, simply because we cannot avoid or resist it, is not Christian patience. But to humbly submit because it is the will of God to inflict the trial, to be silent because the sovereignty of God orders it – is true godly patience.
A church that says no to missions is not just saying no to men. It is not just a matter of leaving men in their sins. It is saying no to God’s greatest concern: the spreading of His glorious name among the peoples of the world. This is His passionate concern; it must be ours.
Butternut squash (1-3/4 lb) skin left on, cut into 2-inch cubes
4 1/2
c
Vegetable stock or bouillon
1/2
c
Raw almonds
1 1/2
ts
Curry powder
1/2
ts
Fine sea salt
1/8
ts
Freshly ground black pepper
Parsley sprigs
1
Tart apple (such as Granny Smith) peeled, cored and finely chopped
INSTRUCTIONS
FOR GARNISH
Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a
simmer over medium heat, then reduce the heat, cover and cook until the
squash is tender, 15 to 20 minutes. Remove from the heat, and let the
squash cool in the cooking water.
Using a slotted spoon, remove the squash from the pot. Peel the squash, and
set aside. Set aside the pot of cooking liquid.
Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the
almonds between your fingertips to remove the skins. Compost or discard the
skins.
Put the blanched almonds and the remaining 1-1/2 cups vegetable stock into
a blender. Blend until smooth, about 1 minute. Add the cooked squash,
curry, salt, and pepper and process until smooth.
Add the squash mixture to the pot of cooking liquid, and bring just to a
simmer over medium heat.
Serve hot, garnished with parsley sprigs and the apple.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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