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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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Carob-Sweet Potato Fudgesicles

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  Delicious frozen carob-sweet potato treat! This yummy frozen treat is sweet, fudgey, and checks off all the boxes for satisfying those hot weather craves. Like the other carob desserts on Veggie School site, it really kicks chocolate to the curb-- no bitter taste or theobromides! Find the other carob recipes listed under this recipe. INGREDIENTS: *2 large sweet potatoes or 4 smaller ones (enough to make 2.5 cups of cooked sweet potato) *2 cups unsweetened plant milk (I used soy milk) *.5 cup carob powder (see Notes below) *2 tablespoons maple syrup) *1 teaspoon vanilla (optional) *8 medjool dates, seed removed  METHOD: Peel sweet potatoes and cook until soft Cool sweet potatoes completely  Blend all the above ingredients together until smooth and silky in a good food processer or a blender Spoon into popsicle or fudgesicle molds and put in the freezer for 4 hours (see Notes) Run warm water over the molds to remove the pops from the molds  NOTES  1. Feel free t...
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Simple Warm-Up Taco Casserole

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  This will likely seem so simple as to be silly-- but the fact is that sometimes we all have brain freeze (under stress, sick, tired, etc.) and it is nice to have a recipe that does not require a bunch of A to Z ingredients and steps, that you can just take leftovers from yesterday-s dinner, open a can or two, and pop the recipe into a small oven (or a big one). That is the way with this yummy Mexican quickie casserole. INGREDIENTS: 2 cups cooked quinoa or rice 1 can (1.5 - 2 cups) black beans (or other beans on hand) 1 - 15oz. can (or 2 cups) tomatoes 1-2 tablespoons Taco herbs and spices .5 (1 half) cup of frozen corn niblets up to .5  (1 half) cup of any or all the following: sliced olives, chilies, fresh pepper, diced onion and or minced garlic 1 cup salsa (optional) corn chips or taco bowls sour cream (vegan or natural) (optional) lime slices (optional) cheese shreds (optional) METHOD: Line an 8 inch x 8-inch cake pan with parchment Layer rice or quinoa, then a layer of ...
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