Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chick peas; cooked mashed
-about 3/4 cup dry
-may substitute pinto,kidney
-or adzuki beans
1 1/2 c Carrots; 1/4" pieces
1 1/2 c Celery; 1/4" pieces
1 1/2 c Parsnips; 1/4 " pieces-OR-
1 1/2 c -Turnips, white; small
-1/4" pieces
1/8 ts Cinnamon
2 ea Vegetable bouillon cubes
-up to 3
2 tb Tamari soy sauce; up to 3 tb
1 ts Sea salt
1/4 ts Sea kelp
1/8 ts Cayenne pepper; or less
2 c Onion; finely chopped
6 c Bread cubes; 1/2" squares
1 1/2 c Nuts; or seeds,partially
-ground, up to 2 cups
-raw pecans,almonds,filbert
-or sunflower seeds taste
-best
3/4 c Parsley; chopped, up to 1 c
3/4 c Buckwheat flour;or amaranth
-flour
1/4 c Arrowroot powder
-or soy flour or chick pea
-flour
2 ea Garlic cloves; pressed,
-up to 4, optional

Soak the chickpeas overnight and cook until tender. Steam the carrots,
celery and parsnips or turnips until tender. Mash the chickpeas and
vegetables with the bouillon and other flavourings cinnamon, soy
sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed
and smooth. Add the raw onion and all the remaining ingredients and
use your hands to mix together everything well. Preheat the oven to
350F. Oil a 9"x13" low baking dish and line it with wax paper, then
oil the wax paper. Shape the mixture into a 3" high oblong loaf in
the pan with rounded top and edges. Bake for 80-90 minutes until well
browned and cooked as firmly as you like it. The edges easily removes
from the wax paper and can be placed on a platter on a bed of greens
and garnished with peeled tomato flowers or radish roses. a thin
coating of flax oil or other fresh, natural oil may be brushed on top
for a glistening finish to the loaf. Looks terrific and taste
delicious with Vegetarian Gravy or mushroom Gravy. Keeps 5-7 days
refrigerated or may be frozen. A wonderful main dish for holiday
meals and special occasions! SERVES:4-6

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