Name: Vegan Moussaka
Ingredients: 2 lg Aubergines/eggplants, sliced lengthwise; 2 md Courgettes/zucchini; 1/2 c Soya mince/TVP; 1 tb Vecon/vegetable stock; 1/2 c Olive oil (or less, but it won't taste the same) some olive oil for frying; 3 tb Vegan cheese; 3 tb Pine kernels/nuts; 3 md Potatoes, sliced; 3 c White sauce (vegan unhydrogenated marg/soya milk/white flour); 1 cn Tomatoes; 1 lg Onion; 3 Cloves garlic

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy, Grains	Vegan	Main dish	1	Servings

INGREDIENTS

2	lg	Aubergines/eggplants, sliced lengthwise
2	md	Courgettes/zucchini
1/2	c	Soya mince/TVP
1	tb	Vecon/vegetable stock
1/2	c	Olive oil (or less, but it won't taste the same) some olive oil for frying
3	tb	Vegan cheese
3	tb	Pine kernels/nuts
3	md	Potatoes, sliced
3	c	White sauce (vegan unhydrogenated marg/soya milk/white flour)
1	cn	Tomatoes
1	lg	Onion
3		Cloves garlic

INSTRUCTIONS

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Salt and let  stand the aubergines for 2 hours.  Rinse well and fry in some
olive oil. Boil the potatoes for a couple of minutes and then fry in some
olive oil till tender.
Fry onions in the olive oil and add the garlic and courgettes. Add the soya
mince which  should have previously been rehydrated with some olive oil and
some vegetable stock.  Add the tomatoes and finally add the pine kernels
and the cheese.  You may like to add some herbs here, though this wasn't
done traditionally.
In a glass  baking dish make layers of aubergines, tomato/mince sauce and
the potatoes  mixed with the white sauce. Make sure the top layer is a
potato/white sauce mix.
Bake in the oven for about 25 minutes at about 300 degrees F.
From: Jim Porter                      Date: 05-13-93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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