3 1/2 c Brown rice, cooked 1/2 c Wild rice, cooked 2 c Soy milk 4 c Bread crumbs 2 c Walnuts, chopped 3 c Onion, finely chopped 2 c Celery, finely chopped 4 tb Parsley, chopped 4 tb Soy sauce, low sodium 2 ts Basil, fresh or dry 1/2 ts Sage 1/2 ts Paprika 2 ea Dash pepper 1/2 ts Salt (optional) 6 ts Egg replacer 4 tb 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