Don’t buy the lie that cultivating condemnation and wallowing in your shame is somehow pleasing to God, or that a constant, low-grade guilt will somehow promote holiness and spiritual maturity. It’s just the opposite! God is glorified when we believe with all our hearts that those who trust in Christ can never be condemned. It’s only when we receive his free gift of grace and live in the good of total forgiveness that we’re able to turn from old, sinful ways of living and walk in grace-motivated obedience.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Main dish	1	Servings

INGREDIENTS

1	tb	Vegetable oil
1		Small onion, chopped
2		Garlic cloves, crushed
8	oz	Cashew nuts
4	oz	Fresh breadcrumbs
3	md	Parsnips, cooked & mashed
1/2	ts	Dried rosemary
1/2	ts	Dried thyme
1	ts	Nutritional yeast (optional)
1/4	pt	Hot water
1		Salt & freshly ground pepper
1	oz	Butter
8	oz	Mushrooms, chopped

INSTRUCTIONS

Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the
onion & garlic till soft. Grind the cashew nuts, then mix with the
breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure
to scrape all the juices into the mixture. Dissolve the yeast in the water
& mix into the vegetable & nut mixture. Season well. Melt the butter in a
skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin
then press in half the nut mixture, cover with a layer of mushrooms & top
with the rest of the nut mixture. Press in well. Cover with foil & bake for
1 hour. When cooked, remove the pan & let stand for 10 minutes before
turning onto a plate.  Serve hot or cold. Slice to serve. Serve with
vegetables or a crisp green salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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