Thanksgiving Loaf

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Thanksgiving Loaf

 

Yield: 10 servings

 

 

Ingredients:

 

3 c Cooked lentils

3 c Steamed brown rice

1/2 c Dry oatmeal or cornmeal

1/2 c Almond or cashews, ground-fine

3/4 cup (approx.)-tomato juice

1/4 c Sunflower seeds, ground-fine-(optional)

1 c Chopped celery

1 c Chopped tomatoes

1 Heaping tablespoon of sage-(this is the key spice)-Garlic power (optional,-can be added while-eating)

3 c Cooked millet

1 c Whole wheat bread,-crumbled (3 slices)

1 c Chopped onions

1 tb Light-vegetable oil

1/2 ts 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 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 juiceto make stiff. Add water if the mixture seems too dry. Place in lightlyoiled loaf pans. Bake at 350 degrees F. for 1 hour.Serve with favourite veggy ``gravy'' (optional.) After baking, cover withtowel to keep moist, or if you like it dry, don't cover.

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV