Thanksgiving loaf

Yield: 10 servings

Measure Ingredient
3 cups Cooked lentils
3 cups Steamed brown rice
½ cup Dry oatmeal or cornmeal
½ cup Almond or cashews, ground fine 3/4 cup (approx.) tomato juice
¼ cup Sunflower seeds, ground fine (optional)
1 cup Chopped celery
1 cup Chopped tomatoes
1 \N Heaping tablespoon of sage (this is the key spice) Garlic power (optional, can be added while eating)
3 cups Cooked millet
1 cup Whole wheat bread, crumbled (3 slices)
1 cup Chopped onions
1 tablespoon Light vegetable oil
½ teaspoon Celery seed, ground Salt to taste

Lightly saute onions in a mixture of water and oil.

Add celery and tomatoes, but only saute very little to soften and stop. (the celery, if not over-cooked, gives a nice "crunch" to the loaf)

Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees F. for 1 hour.

Serve with favourite veggy ``gravy'' (optional.) After baking, cover with towel to keep moist, or if you like it dry, don't cover.

Serve with Parsley "Gravy" Entered Separately From: Jay Stevens Date: 10-11-93

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