*  Exported from  MasterCook  *
 
                                VEGAN ROAST
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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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