Grain And Vegetable "Meat"Loaf
 Millet is becoming an increasingly popular grain. Soya granules are another type of TVP (textured vegetable protein). Sprinkle a little soy Parmesan on top before baking for a crustier and more flavorful topping. Serve with Tahini Sauce, Rosemary Mushroom au jus or Wild About Mushroom Sauce for some delightful variations. Makes 8 servings.


Ingredients:
1/4 Hours

1 cup millet
1/4 cup julienned fresh basil
2 tablespoons tamari soy sauce
1/4 cup minced fresh parsley
1 1/2 cups soya granules
1 cup Oil-free Tamari Brown Rice or 1 cup cooked brown rice with 2 tablespoons of tamari soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1 cup chopped onions
1 1/2 cups cooked lentils, pureed
1 cup chopped zucchini
1 tablespoons egg whites (from about 1 egg)
1/2 cup chopped bell peppers
1/2 cup white wine
Sea salt
1 teaspoon ground coriander
Freshly ground black pepper


Instructions:
1. Simmer the millet in 2 1/2 cups of water for 15 minutes. Remove from the heat, cover and let stand for 20 minutes. Fluff the millet with a fork before using.

2. Meanwhile, in another saucepan, bring 1 cup of water to a boil with the tamari soy sauce. Add the soya. Remove the pot from the heat, and let it sit covered for 10 minutes. Fluff the granules with a fork before using.

3. Preheat the oven to 350°F. In a nonstick skillet over medium heat, heat the olive oil. Add the onions, zucchini and bell peppers and cook, stirring, for 4 to 6 minutes. Add the wine, coriander, basil and parsley. Simmer until the liquid is reduced 75 percent, 4 to 5 minutes. Transfer to a mixing bowl.

4. Add the sautéed vegetables, the rice, lentils, soya, millet, and egg whites and season with salt and black pepper to taste. Mix thoroughly.

5. Spray a nonstick loaf pan with canola oil spray and firmly press the mixture into the pan. Bake for 30 to 40 minutes. Let cool for 20 to 30 minutes before slicing.
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