---------- 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
  
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