God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?
Randy Smith
Eggplant Yeast Bake
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs
Vegetarian
Vegetarian
6
Servings
INGREDIENTS
2
tb
Oil
2
Garlic cloves, diced
3
lg
Onions, sliced
4
tb
Tamari
1/2
ts
Garlic powder
1/2
ts
Basil
1/2
ts
Salt
3
tb
Wholewheat flour
1/2
c
Nutritional yeast
1
c
Water
3
tb
Tahini
1
lg
Eggplant, peeled & cut into 1/4 inch thick rounds
1/4
ts
Paprika
INSTRUCTIONS
Heat oil in a frying pan over medium heat. Add garlic, onions & saute for
5 minutes. Season with 1 tb tamari & half the garlic, basil & salt.
In a small pot, combine the flour & nutritional yeast. Add water, tahini &
the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15
minutes, stirring frequently until the sauce thickens. If too thick, add
more liquid.
Oil an 8 X 12 inch baking dish. Pour in a layer of sauce, then a layer of
sliced eggplant & a layer of onions. repeat the layering, finishing with
the sauce. Sprinkle with Paprika.
Bake at 350F for 30 minutes.
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