1 Cup Chick Peas (Garbanzo Beans, Cooked)
2 Stalks Celery
1 Cup Cauliflowerettes
½ Medium Green Pepper
2 Tbsp. Whole Wheat Flour
½ Cup Water
¼ tsp. Soy Sauce
¼ tsp. Thyme
¼ tsp. Marjoram, optional
Sprig of Parsley
Oil For Pan
Brown Gravy


Soak chick peas overnight, and then boil in their own
liquid for 5 minutes.  
Or, pressure-cook ½ lb. Garbanzos for 1 hour.
Steam celery, cauliflower and green pepper until tender.
Mash cooked chick peas and steamed
vegetables together.
Wash and finely chop the parsley.
Preheat oven to 350 degrees.
Dilute the flour in the water.
Mix in the soy sauce.
Add the liquids to the mashed vegetables.
Add spices.  Mix well.
Oil a loaf pan.  Pour in the vegetable mixture.
Using a fork, make lines across the top in a
criss-cross pattern.
Serve with
Brown Gravy and steamed broccoli or
Can also be made into individual cutlets. Yum!