Food for Life – Cashew Lentil Loaf and Country Style Gravy

“And Jacob sod pottage: and Esau came from the field, and he [was] faint: And Esau said to Jacob, Feed me, I pray thee, with that same red [pottage]; for I [am] faint: therefore was his name called Edom. And Jacob said, Sell me this day thy birthright. And Esau said, Behold, I [am] at the point to die: and what profit shall this birthright do to me? And Jacob said, Swear to me this day; and he sware unto him: and he sold his birthright unto Jacob. Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his way: thus Esau despised [his] birthright.” Genesis 25:29–34.

Cashew Lentil Loaf

1 cup lentils

3 cups water

1/2 cup onion, chopped

2 cloves garlic, minced

1 Tablespoon olive oil

2 Tablespoons egg replacer, mixed with 2 Tablespoons water

2/3 cup carrots, chopped

1/3 cup celery, chopped

2 Tablespoons whole wheat pastry flour

3/4 cup raw cashews, chopped

1 teaspoon dried thyme

Cook lentils in water until soft. Cool and set aside. Sauté onion and garlic until onion is translucent. Add carrots and celery, and simmer covered 10–15 minutes or until carrots are tender. Allow to cool. Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Spoon into an oiled loaf pan. Bake 45 minutes or until firm. Serve with Country Style Gravy.

Country Style Gravy

1/2 cup water

1/2 cup raw cashews

1/4 cup cornstarch

1 teaspoon sea salt

1 1/2 teaspoons onion powder

2 Tablespoons chicken-style seasoning

2 Tablespoons nutritional yeast (optional)

4 cups additional water

Blend first 7 ingredients together until smooth; add more water if needed. Pour into a double-boiler pan with 3 cups of the additional water. Lightly boil until thickened (approximately 10–15 minutes). The last cup of water may be added if gravy is too thick.

A member of the LandMarks editorial staff, Anna Schultz enjoys cooking and trying new recipes in her home near Sedalia, Colorado. She may be contacted by e-mail at: