1 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 Tbs butter
3 cups grated carrots
1 1/2 cups chopped celery
5 eggs, beaten
1/2 cup chopped walnuts
1/4 cup unsalted sunflower kernels
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
3 cups soft whole wheat bread crumbs
1) In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender. In a bowl, combine the mushroom mixture, carrots, celery, eggs, walnut, sunflower kernels, salt, basil, oregano and pepper. Stir in bread crumbs.
2) Coat by 9x5x3 inch loaf pan with nonstick cooking spray, then line with waxed paper. Transfer vegetable mixture to a prepared pan. Bake at 350F for 1 hour or until a meat thermometer reads 160F. Let stand for 10 minutes before slicing.
Review: This was exciting, as it's seriously the first time I've made a loaf of any sort that was actually able to stand on it's own! I also used parchment paper for the first time (worried wax would have smoked) and I think it's awesome!!! This was super yummy. I'm tempted to tweak the recipe and add more nuts. Hm, walnuts, almonds and cashews?
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