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| 3 1/2 Tasse | Brown rice cooked |
| 1/2 Tasse | Wild rice, cooked |
| 2 Tasse | Soy milk |
| 4 Tasse | bread crumbs |
| 2 Tasse | walnuts chopped |
| 3 Tasse | onion finely chopped |
| 2 Tasse | Celery finely chopped |
| 4 Esslöffel | parsley chopped |
| 4 Esslöffel | Soy sauce, low sodium |
| 2 Teelöffel | Basil, fresh or dry |
| 1/2 Teelöffel | sage |
| 1/2 Teelöffel | paprika |
| 2 | Dash pepper |
| 1/2 Teelöffel | Salt optional |
| 6 Teelöffel | Egg replacer |
| 4 Esslöffel | water |
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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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