Title: Lentil-rice roast with cashew gravy
 Categories: Main dish, Vegetarian
      Yield: 14 Servings
 
  1 1/2 c  Lentils
  1 1/2 c  Millet
  1 1/2 c  Brown rice
      9 c  Water
      1 c  Bread crumbs
    1/2 c  Rolled oats
    1/2 c  Cashews; finely ground
    1/4 c  Vegetable oil
      3 tb Onion powder
  1 1/2 tb Crumbled sage
    1/2 ts Celery seed
           Salt; to taste
           Garlic powder (optional)

MMMMM------------------------CASHEW GRAVY-----------------------------
      2 c  Water
    1/2 c  Cashews
      2 tb Cornstarch
      2 tb Onion powder
    1/2 ts Salt
 
  Pick over the lentils, then combine in a saucepan with the millet,
  rice, and water.  Bring to a boil, lower the heat, and simmer until
  cooked, about
        1    hour.
  
  Preheat the oven to 350 degrees F.  Lightly oil two 8-1/2 x 4-1/2
  inch loaf pans.
  
  Add the remaining loaf ingredients and mix well.  Transfer mixture to
  loaf pans and bake for 1 hour, or until lightly brown and the top is
  dry to the touch.
  
  Make gravy.  Place ingredient in a blender and liquify.  In a medium
  saute pan over medium heat, heat the gravy, stirring constantly,
  until thick. Add more water if the gravy becomes too thick.  Keep
  warm.
  
  Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour
  
  * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
  for you by Karen Mintzias