Corn, Squash and Rice Loaves

Ingredients

 * 3¾ cup water
 * 1½ cup rice, brown, raw
 * ⅓ cup margarine, non-dairy
 * 2 cup onion, finely chopped
 * 1 bell pepper, green or red, diced
 * egg replacer to equal 4 eggs
 * ½ cup soymilk
 * 2½ cup nutritional yeast cheesy sauce
 * 1½ cup corn kernels, cooked
 * ¼ cup parsley, fresh
 * ½ tsp oregano
 * ½ tsp dill
 * ½ tsp salt
 * ½ tsp pepper to taste
 * 2 cup zucchini, grated
 * 2 cup squash, yellow, grated
 * 4 scallions, chopped
 * 4 cup broccoli pieces, bite-sized and florets, steamed
 * 2 tsp margarine, non- dairy

Directions

 * 1) Bring the water to a boil in a heavy saucepan.
 * 2) Stir in the rice, reduce the heat to a simmer, then cover and cook until the water is absorbed, about 35 minutes. This may be done ahead of time.
 * 3) Heat the margarine in a large skillet.
 * 4) Add the chopped onion and saute over moderate heat until it is translucent.
 * 5) Add the diced bell pepper and saute over moderate heat until the onion is golden.
 * 6) Remove from heat.
 * 7) In a large bowl, combine the egg replacer with the soymilk, nutritional yeast cheesy sauce, corn kernels and herbs.
 * 8) Stir in the cooked rice and the onion mixture and mix well.
 * 9) Add salt and pepper to taste.
 * 10) In the same skillet, combine the grated squashes with just enough water to keep the bottom of the skillet moist.
 * 11) Cover and steam until wilted, about five minutes.
 * 12) Stir in the scallions.
 * 13) Preheat the oven to 350°F.
 * 14) Oil two 9- by 5- by 3-inch loaf pans, preferably glass.
 * 15) Assemble as follows: transfer about one-fourth of the rice mixture to each of the loaf pans and pat in.
 * 16) Divide the steamed squash evenly between the two loaf pans and pat in over the rice mixture.
 * 17) Top each with the remaining rice mixture.
 * 18) Sprinkle the tops with bread crumbs.
 * 19) Bake for 60 minutes, or until the top and edges are golden and crusty.
 * 20) In the meantime, steam the broccoli until bright green and crisp-tender.
 * 21) Drain and toss the vegetable with the margarine.
 * 22) Once the loaves are done, cool for 10 minutes before slicing loaves into 8 or 10 slices each, allowing for two slices per person.
 * 23) To serve, arrange the slices in an overlapping circular pattern on a large platter.
 * 24) Place the broccoli in the center.