Thanksgiving Loaf

(modified from recipe in "THE 10 TALENTS COOKBOOK", which I highly recommend for its comprehensive coverage and its very tasty Seventh Day Adventist recipes)

Ingredients (for a large family)

  • 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)
  • approx. 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 (this is the key spice)
  • 1/2 tsp celery seed, ground
  • salt to taste, garlic power (optional, can be added while eating)
  • Procedure:

    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 juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees for 1 hour.

    Serve with favourite veggy `gravy' (optional)

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

    Optional: Parsley "Gravy"


  • 1 3/4 cups of water
  • 2 celery sticks
  • 1/2 cup of cashew nuts
  • 3/2 Tbs. of arrowroot powder (or 2 Tbs of Whole Wheat Flour)
  • 1/8 tsp celery seed powder
  • 1/4 tsp soy sauce.
  • Using a blender, blend everything till smooth. Carefully simmer in a saucepan until thick. Add 1/4 chopped parsley and serve.