3 cups of cooked lentils
3 cups cooked millet
3 cups steamed brown rice
1 cup whole wheat bread, crumbled (3 slices)
1/2 cup dry oatmeal or cornmeal
1/2 cup almond or cashews, ground fine
1/4 cup sunflower seeds, ground fine (optional)
approximately 3/4 cup of tomato juice
1 Tbs of oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped tomato
1 heaping Tbs of sage
1/2 tsp celery seed, ground
salt to taste, garlic power (optional)
- Lightly sauté onions in a mixture of water and oil.
- Add celery and tomatoes. Sauté until slightly softened (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° for 1 hour.
Your question and comments are welcome