10    Carrots, peeled and cut into

           -chunks
      2 tb Oil

      3    Garlic cloves, minced

      3    Onions, cut into chunks

      2    Celery stalks, diced

      2    Green peppers, diced

      5 tb Tamari

    1/2 ts Garlic powder

    1/2 ts Basil

    1/2 ts Paprika

    1/2 ts Oregano

    1/2 ts Parsley

    1/2 c  Tahini

      3 tb Peanut butter

      2 tb Cashew butter (opt)

    1/2 c  Wheat germ, bran or flour

           -(opt)
   Place the carrots in a medium-sized saucepan containing 3 or 4 inches of
  water; steam over medium heat for 15 minutes, till soft. Drain and mash
  well using a potato masher.
   In a large skillet, heat the oil over medium heat; add the diced garlic,
  onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil,
  garlic powder, parsley, and oregano; saute for 2 minutes more, until
  vegetables are soft. In a large bowl, combine the carrots, sauteed
  vegetables, tahini and peanut butter.
   Season to taste. If the batter is too wet, add the wheat germ to make it
  hold together.
   Preheat oven to 350. Form the mixture into patties, and place on an oiled
  cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake
  on the other side until golden brown.