Irritable Bowel Syndrome Message Boards

Hi - this does sound good! The big concern here is fat from all the walnuts, the butter in the gravy, and the insoluble fiber from the whole wheat bread.

So, here's what I'd do:

Recipe Summary
Prep Time: 20 minutes Cook Time: 1 hour 45 minutes
Inactive Prep Time: 25 minutes Yield: 6 servings

9 slices commercial whole wheat bread (about 8 ounces)
**I'd use white bread, seedless rye or pumpernickel bread, or (if you can tolerate some whole wheat) a mix of 6 slices white bread and 3 slices whole wheat**

2 cups walnuts (about 8 ounces)
**I'd reduce this to 1 cup. When you blend the loaf mix altogether, if things look a bit too dry, just add veggie or fat free chicken broth for extra moisture**
3 large eggs
** Use 6 egg whites instead**
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, recipe follows

Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper. ** You do NOT need to butter the pan or line it. Just spray it lightly with cooking oil like Pam. If you have a nonstick loaf pan, use it. **

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 egg whites 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.

Mushroom Gravy:
1/4 cup unsalted butter
** Use 3 tablespoons canola oil or a non-hydrogenated margarine like Soy Garden instead**
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
** Use 3 tablespoons. The amount of flour has to match the amount of oil in this recipe, because you're basically making a roux, which is what will thicken the gravy. **
2 1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper

Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

Let me know how this comes out!!

- Heather

--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

Print Remind Me Notify Moderator