Saturday, November 15, 2008

Harvest Nut Roast

   2 1/2 cups chopped celery
3 medium onions, chopped
3/4 cup walnuts, chopped
3/4 cup pecan -OR- sunflower meal
1 1/2 tsp salt
2 to 2 1/2 cups soy milk (-OR- nut -OR- rice milk)
1 1/4 tsp sweet basil
1/2 tsp sage
3 cups gluten-free bread crumbs

1. Steam celery and onions. Combine with remaining ingredients, folding in bread
crumbs last.

2. Place in loaf pan sprayed with non-stick spray.

3. Bake for 1 1/4 hours at 350 F (175 C). Loaf my have to be covered with foil
near the end of baking if top begins to get too brown.

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