Cook until tender. Saute in 2 tablespoons oil and 2 tablespoons of water: 1 (4 oz.) can mushrooms (about 1/2 cup)

Blend until smooth: 1/2 c. cashew pieces, rinsed 4 tsp. sesame seeds 2 tbsp. chicken style seasoning 1/4 c. unbleached white flour (or whole wheat flour) 1/2 tsp. salt

When smooth, add to onions and mushrooms. Then add: 2 lg. pimentos, diced Cooked garbanzos

Cook until thickened, stirring carefully to keep from scorching. Serve over cooked brown rice or whole wheat flat noodles, or fold cooked noodles into sauce, bake briefly (about 20 minutes) at 350 degrees and serve.