Name: Linguine with Red Bell Pepper and Tvp Sauce (Modified, But N
Ingredients: 1 lg Onion; thinly sliced; 2 lb Red bell peppers; cut into 1/2 in strips; 2 tb Chopped fresh basil; or 1 1/2 tsp dried; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 1 1/2 c Vegetable stock; 1 c TVP combined with 1 c. boiling water; (let sit about 20 minutes); 1 lb Linguine; 1/4 c Fatfree parmesan cheese; (optional); 2 tb Minced fresh parsley; (optional)

Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy			1	Servings

INGREDIENTS

1	lg	Onion; thinly sliced
2	lb	Red bell peppers; cut into 1/2 in strips
2	tb	Chopped fresh basil; or 1 1/2 tsp dried
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1 1/2	c	Vegetable stock
1	c	TVP combined with 1 c. boiling water; (let sit about 20 minutes)
1	lb	Linguine
1/4	c	Fatfree parmesan cheese; (optional)
2	tb	Minced fresh parsley; (optional)

INSTRUCTIONS

This is for Patricia, who was looking for TVP recipes without tomatoes.
This comes from "366 Healthful Ways to Cook Tofu and Other Meatless
Alternatives", by Robin Robertson. Its a pretty good veggie cookbook that
was given to me as a joke gift by my mom (she thinks tofu is for weirdos
;-). It is not a fatfree cookbook, but many of the recipes can be easily
modified.
This sauce provides a light and refreshing change from tomato sauce.
In a large skillet, cook onions and peppers in water or broth over moderate
heat, stirring frequently, until the onion slices turn translucent, about
10 minutes. Add basil, salt, and pepper and cook for another 5 minutes or
so, until the peppers are tender. Add 1 cup of the stock to the skillet and
cook for 5 minutes longer. Pour the pepper sauce into a food processor or
blender, and puree until it is the consistency of a thick tomato sauce.
Transfer sauce to a saucepan, add the TVP, and cook over medium heat until
heated through, 2 to 3 minutes. If the sauce is too thick, thin it with the
remaining broth until it is the desired consistency.
In the meantime, cook the pasta in a large pot until tender but still firm
(follow package directions). Drain well, and toss the pasta with the hot
sauce in a serving bowl. If desired, garnish with parmesan cheese and
parsley.
Makes 4 to 6 servings.
Posted to fatfree digest V98 #010 by sconyers@ix.netcom.com on Jan 10, 1998

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