Recipe for Holiday Loaf


3 1/2 cup brown rice, cooked
1/2 cup wild rice, cooked
2 cup soy milk
4 cup bread crumbs
2 cup walnuts, chopped
3 cup onion, finely chopped
2 cup celery, finely chopped
4 tablespoon parsley, chopped
4 tablespoon soy sauce, low sodium
2 teaspoon basil, fresh or dry
1/2 teaspoon sage
1/2 teaspoon paprika
2 each dash pepper
1/2 teaspoon salt (optional)
6 teaspoon egg replacer
4 tablespoon water


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.

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.

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