Die Bibel ist unser Navi fürs Leben! Gottes Wort ist zu benutzen wie eine Straßenkarte. Sie zeigt uns den Weg zum Ziel. Ignoriert man sie, verirrt man sich leicht und gerät auf Umwege. So ist es auch mit dem Wort Gottes. Wenn wir mißachten oder ignorieren, dann geht es leicht auf Irrwege. Bitte fordere kostenlos die Schrift “Auf welchem Weg bist Du?” , um zu erfahren, wie du durch Gottes Gnade gerettet werden kannst und eine neues Leben mit Jesus beginnen kannst. Einfach deine Postadresse mitteilen.
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Lyrics:
Could it be that simple
That you love me and that’s it
And we only need a little
A little bit of faith that’s heaven sent
So I’ll open up my mouth and
Show your kids what you’re about
And keep it simple
I don’t wanna mix up your words with mine
I wanna live to reflect your light
Give me you, give me truth
And the rest will fall in line
I don’t want my pride to get in the way
Of the love that you give away
Give me you, give me truth
That the cross can save us all
It’s really that simple
Simple
Could it be that easy
That your love for me is perfect
It seems so crazy
That in my dirt you call me worth it
So I give my all to you
You’re the choice I’ll always choose
For me it’s that simple
Leave it up to me, to make it harder than it should be
No smoke and mirrors with you
Leave it up to me, to make it far too hard to see, that
It’s so simple with you
Loaded Vegan Potato Skins – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
6 russet potatoes, scrubbed
2 cloves garlic, crushed
½ cup unsweetened, unflavored plant milk
1 tablespoon prepared mustard
¼ cup nutritional yeast (optional)
1 (15-ounce) can chickpeas, drained and rinsed
1 shallot, chopped
3 tablespoons capers, drained
5 sun-dried tomatoes, chopped
1 scallion (white and green parts), finely chopped
sea salt and freshly ground black pepper
FOR THE TAHINI SAUCE
2 tablespoons tahini
¼ cup fresh lime juice (from about 2 limes)
FOR GARNISH
2 tablespoons fresh chives
1 scallion
DIRECTIONS:
-Preheat the oven to 400°F.
-Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.
-Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.
-Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.
-Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
-Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
-Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
-Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.
About Forks Over Knives’ Recipe:
Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
