Recipe - Holiday Loaf

3 One half cup Brown rice, cooked
One half 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
One half teaspoon Sage
One half teaspoon Paprika
2 Dash pepper
One half 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini