Thanksgiving Loaf
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
Ingredients
- 3cup cooked lentils
- 3cup steamed brown rice
- 1/2cup dry oatmeal or cornmeal
- 1/2cup almond or cashews, ground
- 1cup chopped tomatoes
- 1heaping tablespoon of sage
- 1cup whole wheat bread,
- 1tbsp light
Directions
- 1
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 juic
- 2
Add celery and tomatoes, but only saute very little to soften and stop
- 3
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 jui
- 4
Add water if the mixture seems too dry
- 5
Place in lightly oiled loaf pans
- 6
Bake at 350 degrees F
- 7
for 1 hour
- 8
Serve with favourite veggy ``gravy'' (optional.) After baking, cover with towel to keep moist, or if you like it dry, don't cover