Holiday Loaf
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 1/2 cups Brown rice, cooked
1/2 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
1/2 teaspoon Sage
1/2 teaspoon Paprika
2 dash pepper
1/2 teaspoon Salt (optional)
6 teaspoons Egg replacer
4 tablespoons Water

Preparation

1 Prepare rice (begin with 7/8 cup brown and 1/8 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 1/2 cup cashews blended with 1/2 cup water. Dissolve egg replacer in 2 Tbsp water. 2 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. 3 Place serving plate on top and turn over letting loaf drop out onto plate. 4 Serve with mushroom gravy, entered separately.

About


The Holiday Loaf is really delicious, but  definitely a rich, feast day type of food. Makes a great stuffing. Also can be served as "sloppy Joe" Covered with marinara