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 Tbs Parsley, chopped
4 Tbs Soy sauce, low sodium
2 tsp Basil, fresh or dry
1/2 tsp Sage
1/2 tsp Paprika
2 Dash pepper
1/2 tsp Salt (optional)
6 tsp Egg replacer
4 Tbs 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.
Posted by Helen/MCveggie. MM Input by S.Smith34/Sue