Thanksgiving Loaf with Parsley Gravy
VN, SF

Yield: 10 servings

Ingredients

3 cups cooked lentils
3 cups steamed brown rice
1/2 cup dry oatmeal or cornmeal
1/2 cup almonds or cashews, ground
-- fine 3/4 cup (approx.)
Tomato juice
1/4 cup sunflower seeds, ground fine (optional)
1 cup chopped celery
1 cup chopped tomatoes
3 cups cooked millet
1 heaping tbs sage (this is the key spice)
Garlic power (optional, can be added while eating)
1 cup whole wheat bread, crumbled (3 slices)
1 cup chopped onions
1 tbs light vegetable oil
1/2 tsp celery 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. (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.

After baking, cover with towel to keep moist, or if you like it dry, don't cover.

Serve with Parsley Gravy or your favourite veggie gravy.

"An excellent Fall meal; hearty and very filling; tasty with different sources of nutrients; rich, multi-flavoured and multi-textured.

I added carrots and garlic (because you can never have too much garlic :-) to the onion mixture at the same time as the celery and tomatoes. I kept a small amount of water in the pan while doing this to keep them from burning.

I found that the gravy made the dish. Also I made it in two large loaf pans which resulted in a very crispy top layer while the rest was quite moist. I'll probably divide it into  four next time.

Miss Lizzy, tester

Recipe published: Fall, 2001

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