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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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Bumbleberry Corn Cake -- Vegan and Wheat-Free

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       Bumbleberry Corn Cake- Vegan  Wheat-free The bumbleberry harvest is on with a flourish in our backyard. The saskatoons, blueberries, and blackberries have all had some ripenings this week-- although the blackberries are just beginning and the saskatoons are wizening their way out of the scene. "A mixture of any berries you have on hand" is a great definition of the bumbleberry.  Diversity is delicious!  This is a soft corn cake, like a berry pudding crossed with a cake, more like. Eat it on a plate with a fork and a dollop of coconut yogurt, Mmmm. It has a sweet crunchy crust.  For brekky, lunch or tea! Make it in your toaster/counter oven in a square or round 8 x 8 cake pan. (Can also use a regular oven) INGREDIENTS: 1/4 cup of grapeseed oil  2    cups of bumbleberries (a mix of your on-hand berries) 1/2 cup of cane sugar 1    lemon-- just the zest (the outer skin, not the white part, if possible-- shave it...
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Mixed Berry Galette Baked in a Counter-Top Oven

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Mixed Berry Galette- Saskatoon-Blueberry-Strawberry Indulge in the exquisite simplicity of this delectable rustic galette – a tantalizing, topless pie adorned with a coconut oil-infused short crust. Crafting this culinary masterpiece is a breeze, offering a sumptuous blend of a rich, flaky crust and the vibrant flavors of seasonal berries. (Frozen berries work well too!) As the prospect of a bountiful berry harvest looms, I've taken inspiration to elevate this galette to new heights. While some chefs opt for precision with tidy ovals, my version embraces a charmingly shaggy and seemingly disproportionate allure – the epitome of rustic charm. Explore the genesis of this creation through glimpses of our thriving berry bushes nestled at the bottom of this recipe. Swift and efficient, this recipe leverages the prowess of a food processor for a quick dough preparation. A compact countertop oven, equipped with a repertoire of settings, plays its part with finesse – the "Pastry Sett...
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