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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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Samm'n Spread

 


There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish.

This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers!

INGREDIENTS:  

  • 2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rinsing with cold water. 

  • 1 cup raw carrot pieces, chopped small

  • 1/2 cup filtered water or carrot or celery juice

  • 1 tablespoon lemon juice (I used 1 tablespoon organic rice vinegar when out of lemons)

  • 1 1/2 celery stalks, cut into small pieces  

  • 1/2 teaspoon celtic sea salt OR sea vegetable bits

  • 1 teaspoon smoked paprika

  • 1-2 tablespoons liquid smoke

  • 1 tablespoon maple syrup (optional)

  • 2 tablespoons dried or fresh (chopped) dill weed or chives (process last)

METHOD

1. Put the almonds, 1/2 cup of carrots, water and lemon juice through the processor until blended quite smooth.

2. Blend the rest of the ingredients until it makes a sort of course-textured spread. If for whatever reason there are still big hunks left in the spread, put those hunks back in separately and re-process.

3. Refrigerate until ready to serve.

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