Simple meals

Combine the cooked lentils and millet, sautéed vegeta-bles, oats, parsley, almonds, miso, and the remaining ½ teaspoon salt in a large bowl. Mix in the pureed squash. Coat an 8½-inch square baking dish with the remaining 1½ teaspoons oil. Transfer the mixture to the dish, spreading evenly. Bake until the loaf is heated through and golden brown around the edges, about 45 minutes.

Cut the loaf into squares and transfer it to plates. Spoon the gravy over and serve.

Savory Gluten-Free Gravy Makes 4 cups

½ cup nutritional yeast

¼ cup gluten-free flour (such as Bob’s Red Mill)

⅓ cup olive oil

½ cup finely chopped onion

2 teaspoons minced garlic

2 teaspoons chopped fresh thyme, or 1 teaspoon dried

2 teaspoons chopped fresh sage, or 1 teaspoon dried

1 tablespoon ground flaxseeds (optional)

4 cups water

¼ cup tamari

¾ teaspoon freshly ground black pepper

Stir the nutritional yeast and flour in a heavy skillet over medium heat for 5 minutes, or until pale golden and fragrant. Set aside. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender and beginning to brown, about 8 minutes. Add the garlic, thyme, and sage, and sauté for 30 seconds, or until fragrant. Whisk in the flour mixture and ground flaxseeds. Whisk in the water, tamari, and pepper. Bring the gravy to a simmer over medium-high heat, whisking frequently. Continue simmering until the gravy is thick and creamy.

The gravy will keep for 2 days, covered and refrigerated. To rewarm, bring the gravy to a simmer in a saucepan over medium heat, stirring occasionally.

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