| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
14 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Lentils |
| 1 1/2 |
c |
Millet |
| 1 1/2 |
c |
Brown rice |
| 9 |
c |
Water |
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Rolled oats |
| 1/2 |
c |
Cashews, finely ground |
| 1/4 |
c |
Vegetable oil |
| 3 |
T |
Onion powder |
| 1 1/2 |
T |
Crumbled sage |
| 1/2 |
t |
Celery seed |
|
|
Salt, to taste |
|
|
Garlic powder, optional |
| 2 |
c |
Water |
| 1/2 |
c |
Cashews |
| 2 |
T |
Cornstarch |
| 2 |
T |
Onion powder |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Pick over the lentils, then combine in a saucepan with the millet,
rice, and water. Bring to a boil, lower the heat, and simmer until
cooked, about 1 hour. Preheat the oven to 350 degrees F. Lightly
oil two 8-1/2 x 4-1/2 inch loaf pans. Add the remaining loaf
ingredients and mix well. Transfer mixture to loaf pans and bake for 1
hour, or until lightly brown and the top is dry to the touch. Make
gravy. Place ingredient in a blender and liquify. In a medium saute
pan over medium heat, heat the gravy, stirring constantly, until
thick. Add more water if the gravy becomes too thick. Keep warm.
Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour
Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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