Millet Loaf

A small, round, yellow grain, millet packs a powerful nutritional punch. With more protein, B vitamins, iron and copper than whole wheat, it is also a rich source of phosphorus. Millet has a subtle, nut-like flavor and is the only grain that is alkaline and gluten-free as well.

Ingredients
1/2 cup raw cashews
1 cup water
1 cup wheat germ or bread crumbs
1 1/2 cups cooked millet
1/2 cup quick oats
1 medium onion, chopped
1 Tablespoon chicken-style seasoning
1/2 teaspoon garlic powder
2 Tablespoons Bragg's Liquid Aminos (or soy sauce)
1/2 teaspoon sage

Instructions
1) Blend cashews and water until smooth
2) Combine well with remaining ingredients
3) Pack into oil-sprayed loaf pan or casserole dish. Bake at 350 for 25-30 minutes.
4) Patties may also be formed and browned in a non-stick-skillet.
5) Serve with gravy for a formal meal or this loaf makes an excellent sandwich filling with lettuce, tomato and Tofu Mayonnaise.

Tip: To prepare cooked millet, bring 3 cups of water and 1 cup of millet to a boil in a medium saucepan. Reduce heat to low, cover and simmer for 30 minutes. Add a sprinkle of salt to serve as is for a breakfast cereal, or use in recipes. This will yield 3 1/2 cups of cooked millet. It freezes well for future use.

Herb Gravy
Ingredients
1/2 cup raw cashews, rinsed
2 cups water
4 1/2 teaspoons cornstarch
1 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon Bragg's Liquid Aminos (or soy sauce)
1/2 teaspoon basil
1/2 teaspoon salt
pinch of rosemary

Instructions
1) Bring 1 cup of the water to a boil in a medium saucepan
2) Blend remaining ingredients until very smooth in the blender
3) Pour blended mixture into the boiling water and stir with a whisk until thickened. The gravy will thicken further as it cools.

Per 1/8 loaf:
Calories: 166
Protein: 5.4 g
Carbohydrates 20.5 g
Fiber 2.1 g
Fat 7.6 g
Sodium 496 mg

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