Veg And Barley Mousaka – We Love God!

The New Testament makes it clear that Jesus never sinned (Heb 4:15; 9:14; 1 Pet 1:19). And although theologians have debated the question of Christ’s impeccability—whether or not he could have sinned—it seems that the answer most consistent with the fullness of the New Testament revelation is that Christ, in fact, could not have sinned. Because the person of Christ is divine, and a divine person, being necessarily good, cannot sin, it seems best to argue for Christ’s impeccability. But this understanding of Christ’s inability to sin need not detract from the biblical teaching that Christ, as a human, was indeed tempted (Matt 4:1–11) and even “suffered” in his temptations (Heb 2:18). There may be better and worse ways of reconciling these two apparently contradictory aspects of the New Testament teaching, but however we attempt to reconcile them, it seems best to hold them both, without seeking to alleviate the tension by diminishing either (Luke Stamps).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Vegetarian		1	Servings

INGREDIENTS

2		Eggplants sliced and cooked
		in nonstick pan at 350
		degrees until soft
3		Potatoes, I use red for low
		GI
3		Onions chopped
6		Cloves garlic chopped, I
		like garlic
8	c	Mushrooms sliced
3/4	c	Barley cooked in 1 1/2 cup
		favorite broth
1 1/2	t	Cinnamon
1	T	Oregano
1	t	Thyme
2	c	Chopped tomatoes, up to 3
1		Zuccini sliced
		Salt, pepper to taste
		White sauce topping, see
		below
		Nutmeg
1/2	c	Flour
3	c	Milk
1/2	c	Egg substitute, equivalent
		to 2 eggs
		Salt and pepper

INSTRUCTIONS

I have adapeted this recipe from 1,000 Low-Fat Vegetarian Recipes by
Sue Spliter. The recipes in this book are not very low fat by my
standards but there are some ideas.  Note this recipe is huge. I use a
very large pan. Suggest you cut it  in half for a 9inch x 13 inch pan.
Put potatoes, onions and mushrooms in a non-stick wok with a little
water (about 1/4 cup) simmer until potatoes almost done. Add tomato,
salt, zuccini, pepper, barley, cinnamon, oregano, thyme and garlic.
Cook an additional 5 mintues.  Put eggplant in bottom of dish. spoon
over the potato-mushroom  mixture. Top with white sauce topping and
sprinkle with nutmeg. Bake  at 350 degrees until lightly brown on top
(about 45 min) Cool 5 to 10  minutes before cutting.  White Sauce
Topping: Heat 2 cups of the milk to almost bolilig. Stir  the flour
into the remaining cup of milk. Pour into the hot milk  stirring
constantly and cook until a thick sauce forms. Stir part of  the hot
sauce into the egg substitute mixture then stir that mixture  into the
rest of the hot sauce. Add salt and pepper to taste. Posted  to fatfree
digest V97 #172 by Barb Beck <barb@owlnut.rr.ualberta.ca>  on Aug 6,
1997

A Message from our Provider:

“The Wages of Sin is Death. Repent Before Payday”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1741 Calories From Fat: 264 Total Fat: 29.8g Cholesterol: 244.6mg Sodium: 3731.8mg Potassium: 5702.8mg Carbohydrates: 289.9g Fiber: 46.8g Sugar: 79.7g Protein: 96g