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    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    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