Kasha

2 c

4 c Water

2 tb Oil

5 lg Onions, diced

2 ea Carrots, diced

2 ea Celery stalks, diced

3 ea Galric cloves, chopped

1/2 c Tamari

1/2 ts Parsley

1/2 ts Garlic powder

1/2 ts Basil

1/4 ts Salt

1/8 ts Cayenne

3 tb Tahini

In a large pot, bring water to a boil & add kasha: cook for 15 to 20 minutes, till soft. Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes.