Name: Chick Pea and Mushroom Bake
Ingredients: 112 1/2 g Chick peas (dried) or; 300 g Chick peas (canned); 7 1/2 ml Lemon juice; Ground Black Pepper; 2 1/2 ml Sunflower Oil; 125 g Mushrooms; 12 1/2 g Sunflower margerine; 12 1/2 g Wholemeal flour; 150 ml Water; 12 1/2 g Soy cheese; 12 1/2 g Breadcrumbs

We should not assume that, because God promises to provide a way out of temptation, we have no role in our own rescue. God always provides a way of escape, but He may also require great effort from us. We take advantage of the way of escape God provides by exerting every resource He gives us to fight the enemy… To increase our faith and strengthen our character, God more often allows us to escape temptation by using the means of grace always available to us: conscientiously seeking God’s power and instruction through prayer, meditation on His Word, and the counsel of mature Christians are never passive endeavors.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Pulses, Vegetables	2	Servings

INGREDIENTS

112 1/2	g	Chick peas (dried) or
300	g	Chick peas (canned)
7 1/2	ml	Lemon juice
		Ground Black Pepper
2 1/2	ml	Sunflower Oil
125	g	Mushrooms
12 1/2	g	Sunflower margerine
12 1/2	g	Wholemeal flour
150	ml	Water
12 1/2	g	Soy cheese
12 1/2	g	Breadcrumbs

INSTRUCTIONS

Notes:
Either Butter Beans or Chick Peas can be used in this recipe.
Preparation:
Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter
beans as instructed on the packet. Drain, and cook in a pan of unsalted
boiling water fgor 40-50 minutes or until tender. If using canned beans,
just drain.
1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice
and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add
to the dish. 4. Heat the margerine in a non-stick saucepan and add the
flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the
water to make a puring sauce. 6. Pour over the chick peas/butter beans and
mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at
180C/350F/GM4 for 25 minutes.
Posted by Kaz Glover in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“He who kneels before God can stand before anyone.”