Ingredients

3 Tbsp. vegetable oil
2 each garlic cloves, minced
1 large onion, diced
1 each green pepper, diced
2 each celery stalks, diced
2 each carrots, diced
1/2 pound fresh mushrooms, sliced
2/3 C.(s) tamari
1 each salt to taste, if needed
1 tsp. parsley
1/4 tsp. cayenne pepper
4 large potatoes, boiled and mashed
1/4 C.(s) soy milk
1/3 C.(s) vegetable oil
3 Tbsp. orange juice
1/2 tsp. salt
1 1/2 C.(s) whole wheat flour

Cooking Instructions

Heat oil in a skillet add the garlic and onions and sauté for 3 minutes. Add the carrots, celery, green peppers and mushrooms and continue to sauté for 5 minutes. Season well with the herbs and spices, including the tamari. Combine the mashed potatoes with the soy milk. Add the sauté to the potato mixture. In a bowl, combine the oil, orange juice and salt. Gradually add the flour til the texture is moist and pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the center of the dough. Moisten the edges of the dough and seal into a loaf shape. Place on a cookie sheet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375f. Serve with vegetables on the side, such as mashed turnip, peas or beans, and cabbage. Or whatever.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)