1 cup chopped celery
1 cup sliced fresh or canned mushrooms
1/2 cup minced onion
1/4 cup chopped red bell pepper or pimiento
2 Tbsp. water
1/2 cup clean, raw cashews
3 cups water
1 onion, quartered
2 Tbsp. all-purpose seasoning
1 Tbsp. liquid aminos (or soy sauce)
1/4 cup whole flour (millet, garbanzo, etc.)
1 Tbsp. toasted sesame seeds
1 3/4 cups cooked garbanzos, or 15 oz can, drained
1 1/2 cups frozen peas
In a large saucepan, simmer first 5 ingredients. Meanwhile, process cashews in about 1 cup of the water in a blender, until smooth, then add remaining water and next 4 ingredients and continue blending until smooth. Combine with simmering vegetables and bring to boil, stirring frequently, until thickened. Stir in remaining ingredients and continue cooking until well heated. Serve over brown rice, noodles, or toast.
Serves: 12
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