Month: August 2021

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PBS – Martin Luther – Complete documentary. (Parts 1 & 2)



Martin Luther – Complete PBS documentary. (Parts 1 & 2)
(Quote from Amazon) Martin Luther is born into a world dominated by the Catholic Church. For the keenly spiritual Luther, the Church’s promise of salvation is irresistible. Caught in a thunderstorm and terrified by the possibility of imminent death, he vows to become a monk. But after entering the monastery, Luther becomes increasingly doubtful that the Church can actually offer him salvation. His views crystallize further when he travels to Rome and finds the capital of Catholicism swamped in corruption. Wracked by despair, Luther finds release in the pages of the Bible, discovering that it is not the Church, but his own individual faith that will guarantee his salvation. With this revelation, he turns on the Church. He attacks its practice of selling Indulgences in his famous 95 Theses, putting himself on an irreversible path to conflict with the most powerful institution of the day. The Catholic Church uses all of its might to try to silence Luther, including accusations of heresy and excommunication. Protected by his local ruler, Frederick the Wise, Luther continues to write radical critiques of the Church. In the process, he develops a new system of faith that places the freedom of the individual believer above the rituals of the Church. Aided by the newly invented printing press, his ideas spread rapidly. He is called before the German imperial parliament in the city of Worms and told he must recant. Risking torture and execution, Luther refuses, proclaiming his inalienable right to believe what he wishes. His stand becomes a legend that inspires revolution across Europe, overturning the thousand-year old hegemony of the Church. But as the reformation expands into a movement for social freedom, Luther finds himself overwhelmed by the pace of change, and is left vainly protesting that his followers should be concerning themselves with God.

And this is life eternal, that they might know thee the only true God,
and Jesus Christ, whom thou hast sent. John 17:3

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Vegan Lentil Burgers with the Works



Forever have vegans and vegetarians have been searching for a burger that has the perfect balance flavor and texture, and finally we have found a recipe worthy of the masses. The mixture of sweet potato and the hearty lentils won’t leave anyone asking, “Where’s the beef?”.

Full recipe: https://www.lentils.org/recipe/vegan-lentil-burgers-with-the-works-by-chef-michael-smith/

Ingredients:
2 tablespoons (30 mL) of vegetable oil
1 onion, chopped
½ pound (227 g) of mushrooms, freshly sliced
4 cloves of garlic, freshly chopped
2 cups (500 mL) of cooked lentils
1 cup (250 mL) of bread crumbs
½ cup (125 mL) of peanut or almond butter
2 tablespoons (30 mL) of miso paste
2 tablespoons (30 mL) of soy sauce
2 tablespoons (30 mL) of dried thyme
¼ cup (60 mL) of chia seeds
2 cups (500 mL) of sweet potato, grated

Directions:
1. Splash the oil into your skillet over medium-high heat. Toss in the onion, mushrooms, and garlic and sauté until they become brown and flavourful, about 10 minutes. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
2. Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
3. When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled sauté pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400°F (200°C) for 15 to 20 minutes. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

© Chef Michael Smith

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