Rice-Lentil Loaf—Serves 6 1 onion, minced 1 carrot, chopped into small pieces 1 stalk celery, chopped into small pieces 2 Tablespoons sesame oil 1 Tablespoon rosemary 1/2 Tablespoon sage 2 cups leftover cooked rice 2 cups cooked lentils or leftover thick lentil soup 2 Tablespoons tamari

Preheat oven to 350°. Sauté onion, carrot, and celery in oil until onion is limp and transparent, then add rosemary and sage and sauté a few minutes longer. Add rice, lentils, and tamari and mix together well. Place mixture into an oiled loaf pan and bake covered for 20 minutes. Remove cover and bake another 10 minutes. Let sit for a few minutes before slicing. Serve with “Green Sauce” (next recipe).

Green Sauce—Makes 2 cups 2 cups water 1 Tablespoon toasted sesame oil 1/4 cup roasted walnut pieces (optional) 4 Tablespoons tamari, or to taste 1/4 cup finely minced parsley 1 Tablespoon kuzu diluted in ¼ cup cold water

Bring water and oil to a boil. Add walnut pieces and tamari. Stir in diluted kuzu and simmer until thickened. Add parsley. Serve over “Rice-Lentil Loaf” (previous recipe)..