Pecan Loaf or Balls

• 1 small onion, chopped

• 1 cup celery chopped

• 1 cup nut milk

• ½ teaspoon salt

• ¼ teaspoon garlic powder

• 2 cups breadcrumbs

• ¾ cup pecans chopped

• ¼ cup chopped parsley

• ½ teaspoon thyme

Lightly steam onions and celery in just enough water to cover in a frying pan. Add “milk” and salt. Pour into a bowl. Gently add and mix the remaining ingredients. Bake in a covered, oiled loaf pan or casserole dish for 30 minutes at 350 degrees then uncovered for 5-10 minutes. To make balls put onions, celery, non-dairy milk, salt and garlic in blender and whiz for another thirty seconds. Next mix remaining ingredients with one change – make the 6th ingredient (1 cup whole wheat breadcrumbs and 1 cup quick oats). Now form into balls and bake on oiled cookie sheet at 375 degrees for about 40 minutes turning occasionally.

As a loaf, this dish is great served with a variety of vegetables and potatoes. Balls can be eaten as a snack or with rice noodles.