HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Friday, August 17, 2012

Vegan Pho (Phở Chay)


Ingredients & Cooking Directions for Phở Chay -- Vegan Noodle Soup

Estimated Servings: 4-5

Step 1: Stir-fry vegan beef

1 cup dried vegan beef slices
1 cup thawed vegan beef balls
3 cups water
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon 5 spice powder
2 tablespoons soy sauce
2 tablespoons cooking oil

Slice the vegan balls in half and set them aside. Add salt to a large bowl of water and soak the vegan slices in the water for about 30 minutes or until they expand and soften. Then rinse the slices, squeeze out the water and put them in a bowl along with the sliced vegan balls. Next add all of the seasonings (salt, pepper, spice powder, soy sauce) to the vegan slices and vegan balls and mix well. Then turn your stove on medium heat and pour oil in a large pan. Add the seasoned vegan slices and vegan balls to the pan and stir fry them until heated through. Finally remove them from the heat and set them aside.

Step 2: Make the broth

3 inch piece of ginger
1 small peeled onion
1 whole cinnamon stick
5 star anise
1/3 teaspoon fennel seeds
1 tablespoon coriander seeds
5 cloves
1 teaspoon black peppercorns
1 small sliced daikon
1 large sliced carrot
1 cup brown mushrooms
32 ounce vegetable broth
12 cups water
2 ounce rock sugar
1 tablespoon salt

Cut a slit in the ginger and microwave it with the onion for 3 minutes. While the onion and ginger are roasting in the microwave, break up the cinnamon stick and put it in a small pan along with the rest of the spices (star anise, fennel seeds, coriander seeds, cloves, black peppercorn). Pour the spices in a small pan and turn your stove on medium heat. Toast the spices for about 3 minutes, stirring them around, or until fragrant. Then turn off the heat and pour the spices in a tea infuser. Next add the microwaved onion, ginger, spice ball, carrots, daikon, mushrooms, broth, water, rock sugar and salt to a large pot and place it on a high heat stove. Cover the pot with a lid and allow it to come to a boil. Once it comes to a boil, turn off the heat and cover the pot with a lid.

Step 3: Cook the noodles

8 cups water
1 package Phở noodles

Pour water into a pot and turn your heat on high. When the water comes to a boil, add in the noodles and cook them according to the directions on the package. Then rinse and drain the noodles and set them aside.

Step 4: Assemble the dish

Chopped green onions
Chopped cilantro
Sliced red onions
Thai basil
Bean sprouts
Lime wedges
Jalapeno peppers
Sriracha & Hoisin sauce

Add noodles, vegan balls, vegan slices, vegetables and herbs to a serving bowl. Then pour the broth over everything. Before eating, squeeze in some lime juice and add in the sauces.

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