Thanksgiving loaf

10 servings

Ingredients

QuantityIngredient
3cupsCooked lentils
3cupsSteamed brown rice
½cupDry oatmeal or cornmeal
½cupAlmond or cashews, ground fine 3/4 cup (approx.) tomato juice
¼cupSunflower seeds, ground fine (optional)
1cupChopped celery
1cupChopped tomatoes
1Heaping tablespoon of sage (this is the key spice) Garlic power (optional, can be added while eating)
3cupsCooked millet
1cupWhole wheat bread, crumbled (3 slices)
1cupChopped onions
1tablespoonLight vegetable oil
½teaspoonCelery seed, ground Salt to taste

Directions

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