Vegetable Nut Roast

4 tbs olive oil 

1 cup Chopped mushrooms

 l lge Onion; finely chopped

4 cups Chopped green bell pepper

3 cups Grated carrots 

 1/2 cups Chopped celery

1/2 c Sunflower seeds

3/4 cups Coarsely chopped walnuts

5 Eggs; beaten

3 cups Whole wheat bread crumbs 

1 tsp Dried basil

1 tsp Dried oregano

Salt, pepper

Heat oil in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times

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 I love the idea of healthy cooking and have made many life style changes over the years. Cooking is a passion and so is living a healthy life Read more from this author

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