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Cooked by: Chef / Holiday: Thanksgiving / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Ingredients:
3 1/2 Cup(s) Unrefined vegetable oil, as needed
1/2 Cup(s) Wild rice, cooked
2 Cup(s) Soy milk
4 Cup(s) Squash, cubed, peeled
2 Cup(s) Walnuts, chopped
3 Cup(s) Onion, finely chopped
2 Cup(s) Celery, finely chopped
4 Tablespoon(s) Parsley, chopped
4 Tablespoon(s) Soy sauce, low sodium
2 Teaspoon(s) Basil, fresh or dry
1/2 Teaspoon(s) Sage
1/2 Teaspoon(s) Garlic; Cloves, Minced
2 Dash pepper
1/2 Teaspoon(s) Salt (optional)
6 Teaspoon(s) Egg replacer
4 Tablespoon(s) Chicken bouillon powder | |
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 delicious, but I would most definitely consider this a rich, feast day type of food. That is why I only serve in on Thanksgiving.
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