Cashewnut Loaf with Cashew Gravy

INGREDIENTS

Loaf

2 Cups raw cashew nuts, chopped fine
2 Cups cooked brown rice
1 cup Soy or Rice Milk
2 Large onions, chopped
4 slices of bread*
4 tablespoon vegetable oil
2 tablespoon Soy Sauce
1 teaspoon salt
4 tablespoon (dried) mint parsley
1 teaspoon (dried) sage
1 teaspoon (dried) thyme

Gravy

2 Cups water
1/2 cup cashew butter
2 tablespoon arrowroot powder
1/2 teaspoon salt
2 teaspoon onion powder (or 1/2 onion, chopped)
2 tablespoon vegetable oil
2 tablespoon Soy Sauce
1 teaspoon (dried) Sage

DIRECTIONS

Loaf

1. Preheat oven at 350°F.
2. Combine finely chopped nuts, crumbled bread, rice, chopped onions.
3. Add the remaining ingredients, blend well.**
4. Pour mixture into a well oiled loaf pan, and cook in oven for 1 hour.
5. Let it sit for 10 minutes before turning on to a platter.

Gravy

1. blend together all the ingredients in a pan.
2. Cook over a stove on medium to high till the liquid is close to boiling.
3. Lower the heat to medium to low and cook till gravy thickens.

* - Darker breads tend to add more color to the loaf. I have used whatever bread I could find over the years, and the result is always good.

** - If the mixture is too wet, the loaf will break when removing from the pan. You can fix this by adding an additional slice of bread.

COMMENTS: I got this recipe from a friend of Ken's, and ever since I first made it, it has been a holiday favorite for the family. It is a very filling and rich and flavorful dish - a perfect replacement for the Holiday Turkey or Ham.