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Loaf, Walnut w/Mushroom Gravy (D, TNT)
Source: "Vegetarian Classics"
Serves: 6

9 slices commercial whole wheat bread (about 8 ounces)
2 cups walnuts (about 8 ounces)
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley, stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or 1 16-ounce can diced tomatoes, drained very well
1-1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
Mushroom Gravy (click here for recipe)

Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.

Preheat the oven to 375°F. Generously butter a 9"x5" loaf pan, then line the bottom with waxed paper and butter the paper.

Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs.

Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt and pepper. Mix this all very well until evenly moistened. The mixture may be prepared to this point and refrigerated up to 8 hours in advance.

Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry.

Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A>