The Ministries of our Church
½ cup raw cashews
1 cup water
1 cup wheat germ or bread crumbs
1½ cups cooked millet
½ cups quick oats
½ cup finely ground pecans
1 medium onion, chopped
1 tablespoon chicken-style seasoning
½ teaspoon garlic powder
2 tablespoons Bragg’s Amino or soy sauce
½ teaspoon sage
Process the cashews and water in a blender until smooth. Mix well with remaining ingredients in a mixing bowl. Pack into well-oiled bundt pan or casserole dish. Bake at 350° for 30-45 minutes until brown. Patties may also be formed and browned in a non-stick skillet. Serve with gravy. It makes an excellent sandwich filling with lettuce, tomato and Tofu Mayonnaise.
To cook 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. This will yield 3 ½ cups of cooked millet. Use in other recipes instead of rice. It keeps well in the freezer for future use.