The Compassionate Cook Publisher: Warner Books, Incorporated © 1993 by PETA and Ingrid Newkirk ISBN: 0446394920

Reprinted with permission from PETA.

Lentil-Rice Roast with Cashew Gravy (p. 109-110)

A moist, savory main course smothered in a cashew gravy that's perfect for a holiday feast.

Ingredients

• 1 1/2 cups lentils
• 1 1/2 cups millet
• 1 1/2 cups brown rice
• 9 cups water
• 1 cup bread crumbs
• 1/2 cup rolled oats
• 1/2 cup cashews, finely ground
• 1/4 cup vegetable oil
• 3 tablespoons onion powder
• 1 1/2 tablespoons crumbled sage
• 1/2 teaspoon celery seed
• Salt to taste
• Garlic powder (optional)

Cashew Gravy

• 2 cups water
• 1/2 cup cashews
• 2 tablespoons cornstarch
• 2 tablespoons onion powder
• 1/2 teaspoon salt

Directions

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. 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 ingredients in a blender and liquefy. In a medium sauté 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