2 tb Olive oil

      2    Garlic cloves

           -- coarsely chopped
      1 ts Grated fresh ginger

      1 ts Ground cumin

      1 ts Ground cinnamon

    1/2 ts Ground tumeric

      2 sm Onions; quartered

      3 md Carrots; coarsely chopped

      4    Baby turnips

           -- trimmed and quartered
    1/2 lb Sweet potatoes

           -- peeled and cubed
      1 c  Tomato juice

      1 c  Water

  1 1/2 c  Cooked chick-peas

    1/2 c  Seedless raisins

      2 sm Zucchini; thinly sliced

  1 1/2 c  Button mushrooms

           -- halved if large
      2 tb Chopped fresh parsley

           Salt
           Freshly ground black pepper
      3 c  Water

  2 1/2 c  Roasted buckwheat (kasha)

      2 tb Olive oil

    1/2 ts Salt

    1/2 c  Cashew nuts, toasted

           Parsley sprigs; for garnish
  Heat the oil in a large skillet and saute the garlic, ginger, cumin,
  cinnamon, and tumeric for 2 minutes.  Add the onions, carrots, turnips, and
  potatoes and stir-fry for 5 minutes, or until all the vegetables are
  well-coated wtih the spice mixture.
  Add the tomato juice and water; bring to a boil, cover, and simmer gently
  for 15 minutes.  Add the chickpeas, raisins, zucchini, mushrooms, and
  parsley and simmer for 15 minutes more.  Season to taste.
  Meanwhile, prepare the buckwheat.  Bring the water to a boil in a
  heavy-bottomed 2-quart saucepan.  Add the buckwheat and oil, cover, and
  simmer over very low heat for 15 minutes.  Do not remove the lid during
  this time.
  Stir the salt into the buckwheat and pile it onto a large serving dish.
  Spoon the vegetables over it.  Sprinkle with the cashew nuts, and serve the
  vegetable juices separately.  Garnish with the parsley sprigs.
  * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias