| 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 |
tb |
Onion powder |
| 1 1/2 |
tb |
Crumbled sage |
| 1/2 |
ts |
Celery seed |
|
|
Salt; to taste |
|
|
Garlic powder (optional) |
| 2 |
c |
Water |
| 1/2 |
c |
Cashews |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Onion powder |
| 1/2 |
ts |
Salt |
|
1 |
hour. |
INSTRUCTIONS
CASHEW GRAVY
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
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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