This tasty, healthy dish comes from the CHIP cookbook from the Ft. Myers, FL CHIP folks. As a CHIP instructor, I can attest to how yummy and filling this dish is. Above all, it's healthy. 

• 1/2 cup onions, chopped
• 1/2 cup mushrooms, sliced
• 2 T water

• 1/2 cup Cashew pieces
• 1 cup water
• 4 tsp Veggie Chicken seasoning
• 1 tsp garlic powder
• 4 tsps onion powder
• 1/4 cup cornstarch
• 1 T Braggs Liquid Amino Acid or soy sauce
• 2 T yeast flakes

• 3 cups water (or Garbanzo liquid)
• 2 cups frozen peas
• 1/2 cup chopped pimentos
• 2 cups cooked or canned garbanzo beans (1 15 oz can)

• Saute first two ingredients in water until onions are clear. Set aside.
• Blend cashews with 1 cup water and remaining 6 seasonings until very creamy.
• Boil 3 cups water.
• Pour blended mixture into boiling water slowly, stirring constantly until thickened.
• Add onions, mushrooms, garbanzos, pimentos, and peas.
• Continue to stir while cooking for 2 more minutes.
• Serve over brown rice, flat whole grain noodles or toast.