1 cup chopped fresh mushroom
1 onion, chopped
1/2 chopped medium green bell pepper
1 cup chopped walnuts, or sunflower seeds
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
2 tablespoons soy sauce
2 tablespoons mustard, Dijon or stone ground
1 tablespoon peanut butter
1 or 2 large eggs (optional)
1 cup cooked brown rice
1 cup wheat germ (toasted, unsweetened)
1 cup quick cooking rolled oats
1 cup cooked lentils, split peas or black-eyed peas
1 medium carrot, very finely shredded
1/2 cup catsup or thick tomato sauce to glaze loaf (optional)

Whiz the nuts and vegetables except the carrot, spices, mustard and peanut butter in a blender or food processor until very fine.Hand shred the carrot very fine with a rotary grater, the long thin strands improve the texture and appearance of the loaf.

Add the rest of the ingredients. If you do not use eggs, you may want to add a few tablespoons of the bean-cooking water. Stir together for 2 minutes with a large spoon to moisten the oatmeal and help bind it together. Pat into a greased 5 x 9-inch loaf pan, and bake in a 350° oven for 60 minutes, or until lightly browned.

Optional tomato glaze: You may wish to top the loaf with catsup after 40 minutes of cooking, then return to the oven to bake the remaining time.

Let stand for at least 10 minutes before turning out of the pan. Loosen the edges by running a table knife carefully around the edge or the pan.