Nutty Polenta Vegetable Loaf

• 6 cups carrot juice
• 1 cup green pepper, chopped
• 1 cup red pepper, chopped
• 1 cup broccoli, chopped
• 1 cup mushrooms, chopped
• 1 cup zucchini, chopped
• 1/2 cup onion, chopped
• 6 cloves garlic, minced
• 4 cups organic spinach, chopped or organic baby spinach
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon Spike seasoning
• 1 tablespoon Dr. Fuhrman's VegiZest
• 2 cups cornmeal
• 1 cup walnut pieces
• 1 cup pasta sauce, no or low salt (optional)

1. Preheat oven to 350 degrees. In a large soup pot bring the carrot juice to a boil and stir in all the vegetables, herbs and seasonings. Simmer for 20 minutes until vegetables are tender. Slowly add the cornmeal to the soup pot and stir constantly over low heat for 5 more minutes. Remove from the heat and stir in the walnuts. Spoon into a casserole dish or two loaf pans and bake uncovered for 30 minutes. If desired, top with pasta sauce and bake for another 5 minutes.
2. Note: This recipe is a healthy alterntive for meatloaf.
3. This loaf will hold together better by the next day, so if a firmer loaf is desired, refrigerate overnight and reheat the following day.

carrot juice, green pepper, red pepper, broccoli, mushrooms, zucchini, onion, garlic, organic spinach, basil, oregano, garlic, seasoning, dr, cornmeal, walnut pieces, pasta sauce

Taken from www.epicurious.com/recipes/member/views/nutty-polenta-vegetable-loaf-50169198 (may not work)