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Bible Food - The Book of Galatians

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For some strange reason, occasionally I get a whim to find out what people in the "Biblelands" would have eaten at the time of the writing of a particular piece.  Apart from the references to meat and dairy, much of what the people ate in those days, in that place, sounds like a good fit for a touring vegan.  Today we did a little dip into the Book of Galatians,  a letter (epistle) written by the apostle Paul to the Christian communities in Galatia.   Scholars date Galatians to around AD 48–55. If it was written earlier, it would be one of Paul's first letters, possibly before the Jerusalem Council (Acts 15, AD 49), which addressed the issue of Gentile converts following Jewish customs.   The main theme of the letter is justification by faith rather than adherence to the Mosaic Law. Paul strongly argues against the teaching that Gentile Christians must follow Jewish laws (like circumcision) to be saved. He defends his apostleship, emphasizes the role of grace, ...
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Cashew French Toast: Breakfast Recipe



Cashew French Toast: Breakfast Recipe
  • 1 C. Water
  • 2 T. raw Cashews
  • 4 pitted Dates
  • 7 pieces of Bread
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Whole Wheat Flour
Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings

A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above)
  • 1 C. Water
  • 2 T. raw Cashews or 2 T. raw Sunflower Seeds
  • 4 pitted Dates
  • 8 pieces of Gluten-Free Bread (usually smaller)
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Chia Seed ground up in a Coffee Bean Grinder
Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a cookie sheet.  Bake at 400 until golden brown.  Turn and brown the other side.  Top as desired.  Yield: 8 servings




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