Amaranth Cakes With Mushroom Gravy

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1/4 tsp chopped parsley

1/2 cup amaranth

1/2 cup pure water

1 cup vegetable stock

3 tsp garbanzo bean flour (can also use garbanzo fava flour)

1 Tbsp extra-virgin olive oil (can substitute cold-pressed coconut oil)

dash or two of sea salt

3-4 organic crimini mushrooms

3-4 organic shitake mushrooms

1 organic portobello mushroom

1 shallot

1 clove garlic

2 Tbsp garbanzo bean flour

1/2 tsp thyme

2 tsp mellow white miso

1 tsp Nama Shoyu

3/4 cup pure water

1/2 cup soaked raw cashews

Black pepper to taste

Pink Himalayan or Celtic sea salt to taste

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