To the extent that there is a theme to this menu, it would be comfort food. There is a meaty loaf with gravy, mashed potatoes and a salad. Are we comfortable yet? The meal began with onion miso soup with watercress and dulse, included rye bread and smoked tofu cheese and ended with a trail mix cookie. More complete descriptions of this meal after the jump…Quinoa, Rice and Lentil Loaf: Short grain brown rice, sweet rice and lentils were cooked together a little longer than usual–we wanted to bring out the stickiness of the sweet rice. Red Quinoa was cooked separately. Diced onions, carrots, celery and portobello mushrooms were sautéed and all these elements combined together and seasoned with soy sauce, umeboshi vinegar and black pepper, then baked for about an hour at 350º F. Caramelized Onion Gravy: Peeled and sliced onions were sautéed, then allowed to cook long and slow to bring out the sweetness, with a little mirin and salt added. These onions were then simmered with water, soy sauce, Bragg’s liquid aminos, umeboshi vinegar, black pepper, with red and white miso added near the end. This was then thickened with a slurry of rice flour and water. Finally, we adjusted the seasoning, and added tahini and chopped green onions. Mixed Greens and Sprouts Salad: to a baby greens salad mix we added mung bean sprouts, daikon radish sprouts, a package of mixed sprouts, julienned kumquats, and blanched, sliced pencil asparagus. James made a dressing of ginger, rice vinegar, apple juice concentrate, olive and canola oil, with lemon juice, orange juice, and salt and pepper as seasonings. Mashed Sweet Potatoes and Carrots: whole sweet potatoes were roasted in a 400ºF oven until tender, then peeled and mashed along with an equal quantity of boiled carrots, this was seasoned with ginger, soy sauce, salt and pepper, with a little extra virgin olive oil mixed in for richness.