2 tbsp. butter
1/2 c. chopped celery
1/2 c. diced zucchini
1/4 c. finely grated carrots
2 tbsp. chopped olives
1/4 c. sesame seeds
1/2 c. chopped sunflower seeds
1/4 c. chunky peanut butter
1/4 c. diced walnuts
1/4 c. diced almonds
1/2 tsp. onion flakes
1 c. milk
1 1/2 c. cooked, mashed garbanzo beans
1/2 c. cooked, drained lentils
1/2 tsp. Spike
1 c. whole grain bread crumbs

Saute first 11 ingredients together in wok or frying pan over medium-high heat for 5 minutes. Add next 5 ingredients and continue stirring in wok another 5 minutes. Remove from heat and add bread crumbs. Mix thoroughly. Butter a medium loaf pan. Bake 1 hour at 350 degrees.

Remove from oven and let set at least 15 minutes before slicing. Serve with Nut Butter.

NUT BUTTER:

4 tbsp. nut butter
4 tbsp. water
1 tbsp. soy sauce
1/2 tsp. lemon juice

Combine and mix until smooth.