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Holiday Loaf (Helen) desserts, pies 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. Posted by Helen/MCveggie. MM Input by S.Smith34/Sue Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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