Vegetarian Holiday Roast

---------- Recipe via Meal-Master (tm) v8.02

Title: VEGETARIAN HOLIDAY ROAST
Categories: Main dish, Vegetarian, Vegetables
Yield: 12 servings

1 1/2 c Lentils
7/8 c Millet
1 c Brown rice
1 1/2 c Chopped walnuts; -OR-
2 c -Whole chestnuts
3 sl Whole wheat toast; crumbled
1/2 c Almond butter
2 c Chopped onions
1/4 c Olive oil
5 lg Garlic cloves; minced
2 tb Fresh sage, chopped
1 ts Dried celery seed
2 tb Fresh rosemary leaves
-- chopped
2 ts Salt
2 c Chopped seitan (optional)

----------------------MUSHROOM GRAVY----------------------
20 md Mushrooms
1/2 c Chopped onion
1 tb Olive oil
1/2 ts Dried oregano; -OR-
2 ts -Fresh oregano
1/3 c Butter
1/2 c Unbleached flour
2 c -Lentil liquor (from above)
1 1/2 c Water
1 ts Salt
1/2 ts Black pepper

Cook the lentils, millet, and brown rice separately;
and reserve two cups of the lentil liquor for making
Mushroom Gravy. If you are using whole chestnuts,
preheat the oven to 400 degrees F. Rinse the nuts and
cut a cross about 1/2 inch deep in the small, pointed
ends. Place the nuts on a cookie sheet and bake about
20 minutes, then cool for about 10 minutes. Remove the
shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread
crumbs, and almond butter in a large bowl and set
aside.

Saute the onions briefly in olive oil, then add the
garlic, sage, celery seed, rosemary, salt, and seitan
if used. Saute 2 to 3 minutes longer, stirring
constantly, then add to the other ingredients, mix
thoroughly (mooshing with fingers works best), and put
into a large oiled baking dish. Lightly coat the top
of the roast with olive oil, then bake at 350 degrees
F for 1-1/4 hours. Serve with Mushroom Gravy (below)
and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the
stems, then quarter the caps and halve the stems.
Saute the onion in olive oil on medium heat for 1
minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the
mushrooms have softened and the bottom of the pan is
covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then
stir in the flour and cook, stirring constantly, for 1
to 2 minutes. Add the lentil liquor and water, and
continue stirring until the mixture thickens and
barely begins to boil. Add the mushroom mixture,
salt, and pepper, and continue stirring until the
gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion,
October/November 1993 * Typos by: Karen Mintzias

-----