Name: Portabella Tortillas
Ingredients: 4 1/2 c Diced peeled sweet potato; 2 tb Chopped fresh flat-leaf parsley; 1 ts Olive oil; 1/4 ts Salt; 1/4 ts Rubbed sage; 1/4 ts Dried thyme; Vegetable cooking spray; 8 Cloves garlic, peeled; 2 ts Olive oil; 8 Red onion slices, 1/4 inch thick; 1 lb Portobella mushroom caps (about 4 caps); 1/8 ts Salt; 1/8 ts Pepper; 4 Flour tortilla (8-inch); 2 tb Miso (soybean paste); 1 c Diced seeded tomatoes; 1 c Arugula; 1/4 c Shredded fontina cheese (1 ounce); 4 c Gourmet salad greens; 2 c Trimmed watercress (about 1 bunch); 2 tb Sherry vinegar; 1 tb Olive oil

The “gift” or “baptism” of the Spirit, one of the distinctive blessings of the new covenant, is a universal blessing for members of the new covenant, because it is an initial blessing. It is part and parcel to belonging to the new age. The Lord Jesus, the mediator of the new covenant and the bestower of its blessings, gives both the forgiveness of sins and the gift of the Spirit to all who enter his covenant. Further, baptism with water is the sign and seal of baptism with the Spirit, as much as it is of the forgiveness of sins. Water-baptism is the initiatory Christian rite, because Spirit-baptism is the initiatory Christian experience.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Main dishes, Vegetarian, Vegetables	4	Servings

INGREDIENTS

4 1/2	c	Diced peeled sweet potato
2	tb	Chopped fresh flat-leaf parsley
1	ts	Olive oil
1/4	ts	Salt
1/4	ts	Rubbed sage
1/4	ts	Dried thyme
		Vegetable cooking spray
8		Cloves garlic, peeled
2	ts	Olive oil
8		Red onion slices, 1/4 inch thick
1	lb	Portobella mushroom caps (about 4 caps)
1/8	ts	Salt
1/8	ts	Pepper
4		Flour tortilla (8-inch)
2	tb	Miso (soybean paste)
1	c	Diced seeded tomatoes
1	c	Arugula
1/4	c	Shredded fontina cheese (1 ounce)
4	c	Gourmet salad greens
2	c	Trimmed watercress (about 1 bunch)
2	tb	Sherry vinegar
1	tb	Olive oil

INSTRUCTIONS

Combine the first 7 ingredients in a 13 x 9-inch baking dish coated with
cooking spray; toss well. Arrange garlic cloves on top of sweet potato
mixture, and bake at 400 degrees for 30 minutes. Remove garlic; thinly
slice, and set aside. Set sweet potato mixture aside.
Brush 2 teaspoons olive oil over onion slices and mushroom caps. Sprinkle
1/8 teaspoon salt and 1/8 teaspoon pepper over mushrooms. Place onion and
mushrooms on a baking sheet; broil 4 minutes on each side or until tender.
Slice mushroom caps into thin strips; set mushrooms and onion slices aside.
Place a medium nonstick skillet over medium-high heat until hot. Add 1
tortilla, and cook 15 seconds on each side. Remove from skillet; set aside,
and keep warm. Repeat procedure with remaining tortillas.
Spread 1 1/2 teaspoons miso over each tortilla. Divide the garlic,
mushrooms, tomato, arugula, and fontina cheese evenly among tortillas, and
roll up. Cut each rolled tortilla in half crosswise.
Combine salad greens and watercress; toss well. Arrange 1 1/2 cups salad
mixture on each of 4 plates. Combine vinegar and 1 tablespoon oil; stir
well. Drizzle vinegar mixture over salads; top each salad with 2 rolled
tortilla halves, 3/4 cup sweet potato mixture, and 2 onion slices. Yield: 4
servings.
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 110 Posted to
MC-Recipe Digest V1 #596 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on May 03, 1997

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