Eggplant Wonton Soup – We Love God!

1. Ask God to illuminate your heart so you can begin to see the fruits of pride in your life. Ask friends to point out the fruits of pride in your life realizing your heart is exceedingly deceitful. Be self-suspicious. 2. Ask God to convict you point by point (Psalm 139:23-24) and trust that He will. You don't want or need general condemnation, only specific, godly conviction. 3. Confess your pride to God point by point and ask for His forgiveness. Just as importantly, ask Him to cleanse you of all unrighteousness (1 John 1:9). 4. Don't ask God to humble you – the Scripture says to humble yourself (1 Peter 5:6). Humility isn't an emotion; it's a decision of the will to think and act differently. 5. Confess your sins of pride to those you have affected and to your friends. They can help to hold you accountable and bring the on-going encouragement and correction you will need. 6. Ask God to give you a holy hatred for pride and its fruits in your life. Be continually on the alert. Don't allow pride to grow in your heart. 7. Ask God to give you a love for anonymity. Encourage and serve others each and every day. Associate with the lowly. 8. Think much about God and little about yourself. Regularly study the goodness and greatness of God. 9. Live to promote the reputation of God and not your own. Be impressed with God – don't be impressed with yourself. Find your satisfaction in Him and not in your vain accomplishments. 10. Remember your war against pride is life-long. It is not a battle won in a day. But as you faithfully put pride to death and put on humility, you will experience greater freedom and more importantly greater conformity to image and likeness of Christ. In so doing, God will be glorified in your life!

Brent Detwiler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Soups, Vegetables	8	Servings

INGREDIENTS

1		Red bell pepper
1	lb	Eggplant
		Olive oil spray
2		Jalapeno peppers, seeded &
		minced
1/4	c	Mixed fresh herbs
5		Saffron threads, crushed
6	oz	Extra-firm tofu, diced
		Salt & pepper
48		Round won ton wrappers
5	c	Stock
2		Carrots, cut on the diagonal
24		Snow peas
2		Tomatoes, peeled seeded &
		diced
1		1/2" ginger, sliced
24		Cilantro leaves, for garnish
1	T	Extra-virgin olive oil

INSTRUCTIONS

Char pepper on all sides.  Transfer to a covered bowl & set aside.
Grill eggplants for at least 15 minutes. Rub off skins of both pepper
& eggplant. Seed, devein & mince pepper. Cut eggplant lengthwise into
3/8" thick slices.  Spray olive oil on both sides. Grill slices till
golden & cut into 1/4" dice.  Combine in a bowl the eggplant, pepper,
jalapeno, herbs, saffron &  tofu. Season lightly.  Place about 1/2 tb
of filling in centre of  each won ton wrapper. Brush the edges of the
wrapper with water &  press one edge over the other, forming a
semi-circle.  Press tightly  to seal the entire edge. Repeat with
remaining wrappers.  Lay a round of parchment paper in a steam basket.
Cover it with a  single layer of won ton wrappers & spray with olive
oil. Top with a  parchment round & continue to layer & spray won tons
in between  rounds of parchment. Cover pot & steam over boiling water
for 5  minutes. Set aside covered.  Place a soup pot over high heat.
Add stock & reduce it to 3 1/2 cups.  Lower heat & drop in carrots &
cook 2 to 3 minutes. Add snow peas &  tomato & cook for 1 minute.
Remove from heat; add won tons, ginger &  cilantro. Serve in shallow
bowls, allowing 6 won tons to one person.  Each serving can be drizzled
with olive oil.  Serve with Carrot Slaw & Pine Nut & Orange Wild Rice
Salad for a lunch  meal.  Yamuna Devi, "Yamuna's Table"

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 442 Calories From Fat: 63 Total Fat: 7.1g Cholesterol: 20.9mg Sodium: 1017mg Potassium: 700.4mg Carbohydrates: 74.6g Fiber: 5.9g Sugar: 8.7g Protein: 19.5g