Baked Goat Cheese With Spicy Tomato Sauce

All the afflictions of God’s people are designed, under His gracious management – to test, to make manifest, and to exercise, those graces and virtues which He has implanted in them. Though afflictions in themselves are not joyous but grievous, nevertheless they yield the peaceable fruits of righteousness in those who are exercised thereby. Afflictions serve to quicken the spirit of devotion in us; and to rouse us from that formality and indifference which frequently attend a long course of ease and prosperity. We are constrained to seek God with sincerity and fervor, when His chastening hand is upon us, since we then feel our absolute need of that help and deliverance, which He alone can give us.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Vegan	Vegtime4	16	Servings

INGREDIENTS

1/2	T	Olive oil
1 1/2	c	Chopped onion
1	pn	Sugar
3		Cloves garlic, minced
1		Serrano chile pepper
		Seeded and minced
1	lb	Vine or plum tomatoes
		Peeled and seeded and
		chopped
		OR 1 1/2 cups canned
		tomatoes drained
1/2	c	Fresh orange juice
2	T	Dry white wine, optional
1	T	Minced fresh parsley
		Salt and freshly ground
		black pepper to taste
8	oz	Herb-coated goat cheese log
16		SERVINGS LACTO

INSTRUCTIONS

Make an extra batch or two of the tomato sauce for your vegan friends
to spread on slices of bread or to serve with the Spice-Roasted Baby
Potatoes. The sauce freezes well.  In large skillet, heat oil over
medium high heat. Add onion and sugar  and cook, stirring often, until
onion begins to brown, about 5  minutes. Add garlic and serrano chile
and cook, stirring often, until  mixture is medium brown in color, 3 to
4 minutes. Stir in tomatoes,  orange juice and wine if using. Reduce
heat to low and simmer,  stirring occasionally, about 30 minutes. Add
small amounts of water  if mixture becomes too dry. Remove from heat,
stir in parsley and  season with salt and pepper.  Preheat oven to 350
degrees.  Put goat cheese in small, shallow baking dish and surround
with tomato  sauce (do not cover the cheese with sauce). Bake,
uncovered until  sauce begins to bubble at edges and cheese is hot,
about 20 minutes.  Serve warm with toasted baguette rounds.  PER
SERVING: 72 CAL.; 4G PROT.; 3G TOTAL FAT (3G SAT. FAT); 4G CARB.;  11MG
CHOL; 90MG SOD.; 10 FIBER.  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on Mar 10, 1999.  Recipe by: Vegetarian Times,
December 1997, page 47  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 25 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 104mg Potassium: 137.8mg Carbohydrates: 4.3g Fiber: 1.1g Sugar: 2.1g Protein: 1g