Yield: 12 Servings
|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|
|2 \N||Dash pepper|
|½ teaspoon||Salt (optional)|
|6 teaspoons||Egg replacer|
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