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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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Pineapple Chick'n and Rice Casserole (vegan)

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  Recreate the tropical flavors of Hawaii with this family-friendly vegan Pineapple "Chicken" Bake! Made with soy curls, coconut milk,  and crushed pineapple, it's a nostalgic, comforting dish perfect for potlucks. INGREDIENTS: 3 cups of mock chicken or soy curls cooked in chick'n broth and pressed dry ------------------------------- 1 1/2 cups uncooked rice or quinoa 1 cup coconut milk 1 1/4 c. water ----------------------- 1 cup broth + remaining coconut milk ---------------------------------------------- 1 red onion, chopped 1 red bell pepper, chopped 2- 8 oz. cans of crushed pineapple (pour off juice) (green onion for garnish) This recipe is a family-friendly, vegan version of what is often called Hawaian Pineapple Chicken . It was a popular recipe for dinner parties in the 70s when so many people had begun to holiday in Hawaii and wanted to recreate that lovely experience. I veganized the conventional  recipe using soy curls and it was a big hit at a weekend p...
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Tabulleh with Chick'n Crumbles

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  Tabulleh with Chick'n Crumbles - A refreshingplant-based version of a popular Middle Eastern salad Who doesn't remember the minty-lemony refreshing surprise of their first spoonful of Taboulleh? Not surprising that the Middle Eastern country of Lebanon claims it as one of its most popular dishes world-wide.  In the simplest terms, it is a salad made from bulgur or cracked wheat soaked in lemon juice and olive oil and stuffed with fresh herbs, like chopped mint and parsley (or cilantro) and topped with veggies like cucumber, onion, and tomato, a pleasant mix of spices, chopped nuts or seeds, and sometimes chicken mince is fried up and mixed in. We have veganized the salad and are including a crumble made from soy curls (recipe below) although it would work well with other faux chicken meat or tofu crumbles. I've also included a recipe at the very bottom for easy-peasy oat flat breads. This recipe will serve 8. INGREDIENTS: 1 cup  bulgur or cracked wheat    ...
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