Ingredients

• 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 t 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

Directions

1. Soak the chickpeas overnight and cook until tender.
2. 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.
3. 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.

SERVES:4-6