Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Brown rice, cooked |
| ½ cup | Wild rice, cooked |
| 2 cups | Soy milk |
| 4 cups | Bread crumbs |
| 2 cups | Walnuts, chopped |
| 3 cups | Onion, finely chopped |
| 2 cups | Celery, finely chopped |
| 4 tablespoons | Parsley, chopped |
| 4 tablespoons | Soy sauce, low sodium |
| 2 teaspoons | Basil, fresh or dry |
| ½ teaspoon | Sage |
| ½ teaspoon | Paprika |
| 2 \N | Dash pepper |
| ½ teaspoon | Salt (optional) |
| 6 teaspoons | Egg replacer |
| 4 tablespoons | Water |
Prepare rice (begin with ⅞ cup brown and ⅛ cup wild, uncooked and add to 2 cups boiling water). I just used my rice cooker and cold water and it turned out great. Make cashew milk using ½ cup cashews blended with ½ cup water. Dissolve egg replacer in 2 Tbsp water.
Place all ingredients into large bowl and mix together well. Press firmly into nonstick loaf pan and bake at 350 degree oven for 1 hour.
Place serving plate on top and turn over letting loaf drop out onto plate.
Serve with mushroom gravy, entered separately.
Helpful Hints: Makes a great stuffing. Also can be served as "sloppy Joe" covered with marinara
The Holiday Loaf is really delicous, but I would most definately consider this a rich, feast day type of food. That is why I only serve in on Thanksgiving.
Posted by Helen/MCveggie. MM Input by S.Smith34/Sue From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini