Holiday Loaf

Yields:	12 servings
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	Preparation	40 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

3 1/2	cups	rice	brown, cooked
1/2	cup	wild rice	cooked
2	cups	soy milk
4	cups	bread crumbs
2	cups	walnuts	chopped
3	cups	onion	finely
2	cups	celery	finely
4	tablespoons	parsley leaves	chopped
4	tablespoons	soy sauce	low sodium
2	teaspoons	basil	fresh or dry
1/2	teaspoon	sage
1/2	teaspoon	paprika
2	x	black pepper
1/2	teaspoon	salt
6	teaspoons	egg substitute, powdered
4	tablespoons	water

Directions

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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