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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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Vegan Dill Pickle Feta Spread

Vegan Dill Pickle Feta Spread



I tried a few recipes for vegan feta but none of them quite achieved the sharp, slightly acidic saltiness

that I was looking for. I imagine I could have come close if I had used more salt (probably a lot more salt) and likely a juiced entire lemon. I think I may go for more lemon juice, but I definitely won't be 'upping' the salt level. 

So. In an impulsive moment, prodded by the hungry adults in the other room, I jacked up the acidic code with a tablespoon of apple cider vinegar and another jolt of dried dill. When I next taste-tested it, I was reminded of dill pickles-- without actually having used such an ingredient. Dill pickles have become a luxury in this household (they are, indeed, also a luxury item in the grocery store these days-- especially our preference, the dill pickles made by a more natural fermentation process.) Quite delicious, if I do say so myself. I hope you agree!

INGREDIENTS:
  1. 1 cup well-cooked or canned, drained, and rinsed white beans (I used Cannellini)
  2. 1 cup of cashews or sunflower seeds, soaked over night, drained and rinsed
  3. 3 minced garlic cloves
  4. 1 tablespoon dried dillweed
  5. 1/2 juiced lemon
  6. 2 to 3 tablespoons apple cider vinegar
  7. 1/2 - 3/4 teaspoon sea salt
  8. 1/4 teaspoon garlic powder
  9. 1 tablespoon nutrtitional yeast
  10. 2+ tablespoons water for thinning the spread
  11. 1 tablespoon of chopped herbs of preference (parsley, dill, cilantro)
Blend all of the above ingredients to a silky texture. A vitamix works well, but done in batches, any blender should work with the softened nuts, minced garlic and cooked white beans with extra water if needed. 

Put in a container with a lid and refrigerate for several hours. 

Really tastes great the second day! Is great as a spread for bread or crackers, a dip (with a little extra water added?), and even a small "cheese balls" rolled in crushed walnuts or pecans and then refrigerated again, or frozen to be thawed at a later date.

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