Holiday Loaf
16
Ingredients
| 3 ½ | cups |
rice
brown, cooked |
|
| ½ | cup |
wild rice
cooked |
|
| 2 | cups |
soy milk
|
|
| 4 | cups |
bread crumbs
|
|
| 2 | cups |
walnuts
chopped |
|
| 3 | cups |
onions
finely |
|
| 2 | cups |
celery
finely |
|
| 4 | tablespoons |
parsley leaves
chopped |
|
| 4 | tablespoons |
soy sauce, tamari
low sodium |
|
| 2 | teaspoons |
basil
fresh or dry |
* |
| ½ | teaspoon |
sage
|
* |
| ½ | teaspoon |
paprika
|
|
| 2 | x |
black pepper
|
* |
| ½ | teaspoon |
salt
|
|
| 6 | teaspoons |
egg substitute, powdered
|
* |
| 4 | tablespoons |
water
|
Directions
Prepare rice (begin with ⅞ cup brown and ⅛ 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 ½ cup cashews blended with ½ cup water.
Dissolve egg replacer in 2 tablespoon water.
Place all ingredients into large bowl and mix together well.
Press firmly into nonstick loaf pan and bake at 350℉ (180℃) 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.
Nutrition Facts
Serving Size 227g (8.0 oz)
