Thanksgiving Loaf
Yield
10 servingsPrep
30 minCook
65 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | cups |
lentils
cooked |
|
3 | cups |
brown rice
steamed |
|
½ | cup |
oatmeal
dry, or cornmeal |
|
½ | cup |
almonds
or cashews, ground |
|
¾ | cup |
tomato juice
|
|
¼ | cup |
sunflower seeds
ground fine, (optional) |
|
1 | cup |
celery
chopped |
|
1 | cup |
tomatoes
chopped |
|
1 | tablespoon |
sage
|
* |
1 | x |
garlic powder
optional |
* |
3 | cups |
millet
cooked |
|
1 | cup |
bread
whole wheat, crumbled (3 slices) |
* |
1 | cup |
onions
chopped |
|
1 | tablespoon |
vegetable oil
light |
|
½ | teaspoon |
celery seeds
ground |
|
1 | x |
salt
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
7.1E+2 | ml |
lentils
cooked |
|
7.1E+2 | ml |
brown rice
steamed |
|
118 | ml |
oatmeal
dry, or cornmeal |
|
118 | ml |
almonds
or cashews, ground |
|
177 | ml |
tomato juice
|
|
59 | ml |
sunflower seeds
ground fine, (optional) |
|
237 | ml |
celery
chopped |
|
237 | ml |
tomatoes
chopped |
|
15 | ml |
sage
|
* |
1 | x |
garlic powder
optional |
* |
7.1E+2 | ml |
millet
cooked |
|
237 | ml |
bread
whole wheat, crumbled (3 slices) |
* |
237 | ml |
onions
chopped |
|
15 | ml |
vegetable oil
light |
|
2.5 | ml |
celery seeds
ground |
|
1 | x |
salt
to taste |
* |
Directions
Lightly sauté onions in a mixture of water and oil.
Add celery and tomatoes, but only sauté 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 juice to make stiff.
Add water if the mixture seems too dry. Place in lightly oiled loaf pans.
Bake at 350℉ (180℃). for 1 hour.
Serve with favourite veggy ``gravy'' (optional.)
After baking, cover with towel to keep moist, or if you like it dry, don't cover.