Nut Loaf with Creamy Cheese Sauce

1 onion, chopped
4 cloves garlic, chopped
3 stalks celery, chopped
1 lb swiss chard or spinach, chopped
1/2 cup fresh basil, chopped
2 T fresh sage, chopped
5 T sunflower oil
2 cups cooked lentils (or other cooked beans)
1 cup rolled oats (or other cooked grain)
2 eggs, well-beaten
1/2 cup pecans, chopped
1/2 cup sesame seed
1 cup grated muenster, jack or chihuahua cheese (optional)
1/2 parsley, chopped
soy sauce & pepper to taste
plus any left-over cooked vegetables which can be left in small chunks such as potatoes, squash, or carrots

CREAMY CHEESE SAUCE
3 T whole wheat flour
3 T butter
1 cup milk
1/4 cup manchego or cheddar cheese, grated
dash of salt and pepper

Preheat over to 375 F

To prepare:
Saute onion, garlic, celery, chard or spinach, sage and basil in 2T oil until clear and bright green. Mix with lentils, other vegetables, oats (or grans), well-beaten eggs, pecans, sesame seeds and cheese. Add vetable broth if too dry. (The mixture should have the consistency of a thick cake batter, and moister than a stuffing.) Mix very thoroughly, season with soy sauce, pepper and chopped parsley.

To Bake:
Pour into a greased 11x14 inch casserole dish and bake for 45 minutes to an hour, until brown and crispy on top.

To prepare the sauce:
Add the milk, stirring to avoid producing lumps, then add the cheese, pepper and salt. Cook until it begins to boil.

To serve:
Ladle the sauce over squares of nut loaf and serve. Serves 6.