Name: Tofu Jamaican Run Down Stew
Ingredients: 1 c Onions; diced; 2 c Firm tofu; diced; 1/2 c ;water; 1/2 c Red bell pepper; diced; 1/2 c Carrots; peeled and grated; 2 ts Garlic; minced; 1/2 ts Sea salt; 1/4 ts Black pepper; 1 1/2 c Run Down Sauce (see recipe); 1 c Chayote squash; diced

To believe that two contradictory religions are both true is like saying, “2+2=4, or 5, or 37, or whatever you like.” To believe all religions simultaneously is to become hopelessly entangled in self-contradiction. One simply cannot accept the Hindu belief that there are 3000,000 or more gods and at the same time accept the Muslim belief that there is only one god. Nor can one embrace either Hinduism or Islam and Buddhism because historic Buddhism does not believe in a personal God at all. Or consider the religious opinions about the afterlife. Shintoism says there is no afterlife, just the here and now, so make the most of it. Buddhists seek Nirvana, the complete absence of desire. Christianity teaches that heaven is a place where all pure desires are satisfied in Jesus Christ (Rev. 22:4). Who is right? If there is a heaven at all, does it negate or satisfy desire? Opinions about judgment differ as well. Christianity teaches that “man is destined to die once, and after that to face judgment” (Heb. 9:27). Hindus believe in a seemingly endless series of reincarnations. Well, which is it? Both views cannot be true.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jamaican	Vegetables, Stews	4	Servings

INGREDIENTS

1	c	Onions; diced
2	c	Firm tofu; diced
1/2	c	;water
1/2	c	Red bell pepper; diced
1/2	c	Carrots; peeled and grated
2	ts	Garlic; minced
1/2	ts	Sea salt
1/4	ts	Black pepper
1 1/2	c	Run Down Sauce (see recipe)
1	c	Chayote squash; diced

INSTRUCTIONS

Put all of the ingredients, including the sauce, but not the squash, in a
saucepan. Simmer for about 15 minutes. Then add the squash and continue
cooking until the vegetables are tender-crisp. Serve over rice.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE
Posted to MM-Recipes Digest V4 #241 by Jack Elvis <jackelvis@moonlink.net>
on Sep 10, 1997

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