Holly Renew from Baltimore was looking for a recipe for a mushroom loaf that was served at the now-closed restaurant in Canton called the Wild Mushroom. She said it was a featured item on the menu and similar to a meatloaf in consistency but contained no meat.

I was not able to track down the exact recipe she sought, but I did some research and found a recipe for a very tasty vegetable "meatloaf" that was published in the March 2012 issue of Cooking Light magazine. This loaf is full of mushrooms and other vegetables. It has a complex, earthy flavor and a very meaty consistency, and manages to be both savory and satisfying, which is not always the case with meatless recipes.

While the recipe is a bit labor-intensive, the directions were easy to follow, and I thought that the finished product was well worth the effort. This is a dish that tastes even better the second day; when warmed up, it makes for a terrific sandwich served on sourdough bread with a little ketchup and mustard.


Anne Kilmurray from Pottsville, Pa., would like to have a recipe for tomato jelly or tomato preserves. She had an old one that was her mother's, but she has misplaced it. She remembers that her mother's recipe contained lemon peel.

Claire Martins from Warren, R.I., is trying to find recipe for a chocolate cake like the one her mother made when she was young. As she recalls, the butter and sugar were creamed and then she added melted chocolate and cold coffee. She then added the egg yolks and the dry ingredients, then the beaten egg whites were folded into the batter.

Vegetable 'meatloaf'

Makes 6-8 servings

1 large red bell pepper

1 large green bell pepper

2 pounds cremini mushrooms, coarsely chopped

1 tablespoon olive oil

1 cup 1/2 -inch asparagus pieces

1/2 cup chopped red onion

1 cup panko (Japanese breadcrumbs)

1 cup chopped walnuts, toasted

2 tablespoons chopped fresh basil

1 tablespoon ketchup

1 teaspoon Dijon mustard