PEANUT BUTTER-CARROT LOAF

• 2/3 cup natural peanut butter
• 1 cup tomato puree
• 1 Tbs onion powder
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp basil
• 3 cups shredded carrots
• 3/4 cup water
• 4 1/2 cups whole grain bread crumbs

In bowl, cream first six ingredients together with fork. Add remaining ingredients and stir together well. Put into oiled 8 x 8 baking dish. Cover with foil and bake at 350 for 30 - 40 minutes. Uncover and bake until browned, about 15 minutes more.

Printed with permission from THE COUNTRY LIFE VEGETARIAN COOKBOOK