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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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Roast Cauliflower with No-Fat Brown Gravy (Gluten-Free, Vegan)





Delicious Roast Cauliflower with Delectable No-Fat Brown Gravy
I know that you have likely seen this roast cauliflower picture on Facebook or Pinterest.  Well, I did too.  So, I went looking for recipes and couldn't find any that met my chief requirement for the sauce: NO fat.  So I made up my own recipe that I think is super delicious.  I invite you to try it.

ROAST CAULIFLOWER:

HEAT oven to 425 degrees Fahrenheit.
REMOVE leaves and bottom of core from Cauliflower so that it stands upright nicely.
TOSS Cauliflower in a bowl (or large baggy) with 2 tsp. of Olive Oil and about 1 tsp. of Celtic Sea Salt or Kosher Salt.
PUT IN OVEN for about 20-30 minutes to roast.

MAKE BEAN SAUCE/GRAVY:

COMBINE the following in a saucepan, and cook, stirring occasionally, for about 10 - 15 minutes:

1- 2 C. Cooked Mashed Beans (I used Pinto Beans, but other legumes would also be great)
2-4      Garlic cloves, grated
1 -2 T. Nutritional Yeast
1 tsp.   Celtic Sea Salt
1/2-1 C. Water or Vegetable Broth

TURN DOWN heat to lowest setting and put a lid on the gravy until the cauliflower is finished baking and is fork tender.

REMOVE Cauliflower from oven.

POUR Gravy over, and cut into 4-6 pieces as you would if you were carving up a regular roast.  Feeds 2 - 4 people depending on whether you are eating it as part of a larger meal, or if it IS the whole meal.

Enjoy!

~Recipe by Cynthia

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