Chick Pea – Brown Rice Loaf with Roasted Squash Wedges

2 cups of brown rice, cooked

1 cup of chickpeas, soaked overnight and cooked

2 stalks of celery, finely chopped

1 medium carrot, chopped

2 slices whole wheat bread, crumbled

1 cup of raw almonds, soaked overnight

½ cup of water

½ cup of parsley, finely chopped

1 ½ tsp salt

½ cup of raw walnuts, soaked overnight

1 medium onion, finely chopped

3 cloves of garlic

1 tbs. of Tamari Sauce

Place the cooked brown rice into a large bowl

 Process the chickpeas and add them to the brown rice

 Process celery, carrots, onions, garlic and pour this mixture into the chickpea/rice bowl.  

Crumble the bread and add to the other ingredients  

Grind almonds with water in a food processor or blender  

Grind dry walnuts and add both to the bowl  

Add remaining ingredients: tamari sauce, salt and parsley into the large bowl mixture combining well. 

Press mixture into an 11" loaf pan and bake it at 350 F for 45 minutes.