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.