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 | 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