10 carrots, peeled and sliced
2 tablespoons oil
3 garlic cloves, minced
3 onions, cut into chunks
2 celery stalks, diced
2 green peppers, diced
5 tablespoons tamari
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 cup tahini
3 tablespoons peanut butter
2 tablespoons cashew butter (opt)
1/2 cup wheat germ, bran or flour
Place the carrots in a medium-sized saucepan containing 3 or 4
inches of water, steam over medium heat for 15 minutes, till soft.
Drin and mash well using a potato masher.
In a alrge skillet, heat the oil over medium heat, add the diced
garlic, onions, celery, and peppers, saute for 7 minutes. Add the
tamari, basil, garlic powder, parsely, and oregano, saute for 2
minutes more, until vegetables are soft. In a large bowl, combine
the carrots, sauteed vegetables, tahini and peanut butter.
Season to taste. If the batter is too wet, add the wheat germ to
make it hold together.
Preheat oven to 350. Form the mixture into patties, and place on
an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on
top. Turn and bake on the other side until golden brown.