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Title: Holiday Loaf (Helen)
Categories: Holiday Vegan
Yield: 6 Servings
| 1 3/4 | c | Cooked brown rice |
| 1/4 | c | Cooked wild rice |
| 1 | c | Thick cashew milk or light soy milk (i used soy) |
| 2 | c | Bread crumbs |
| 1 | c | Walnuts; chopped |
| 1 1/2 | c | Onion; finely chopped |
| 1 | c | Celery; finely chopped |
| 2 | tb | Chopped parsley |
| 2 | tb | Low sodium soy sauce |
| 1 | ts | Fresh or dry basil |
| 1/4 | ts | Sage |
| 1/4 | ts | Paprika |
| 1 | Dash pepper | |
| 1/4 | ts | Salt (optional) |
| 3 | ts | Egg replacer |
| 2 | tb | 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
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