Cashew Gravy:

3 cups Water

2 cups Cashews, washed

3 Tablespoons Cornstarch

2 1/2 Tablespoons McKay's Chicken Seasoning (or to taste)

2 teaspoons Onion powder

1 1/2 teaspoons Salt (or to taste)

1 1/2 Tablespoons Bragg's liquid aminos (or to taste)

1 Tablespoon Lemon juice (or to taste)

1-2 Tablespoons Nutritional yeast flakes

Whiz the above ingredients in blender until smooth.

1 Green pepper, chopped in small wedges

3 cups Water

Bring green pepper and water to a boil.
Add the cashew gravy, stirring and simmering until thickened.

One 7-oz. jar Pimientos

One 15-oz. can Garbanzo beans (save drained liquid to thin the consistency later, if desired)

2 cups Peas, frozen

Add pimientos, garbanzo beans, and peas to the thickened cashew gravy mixture. Simmer briefly. Serve hot over brown rice.