Recipe - Hawaiian Yam Bake

8 lg Sweet potatoes or yams;
peeled and cut into 2"
chunks
2 cup Pineapple chunks
1 cup Banana; cut or sliced up
2 cup Hearts of palm; cut into 2"
chunks
2 cup Tempeh; cut into 1" chunks
2 cup Dried lentils
3 cup Vegetable stock
One half cup Honey or other natural
sweetener
2/3 cup Prepared spicy mustard
One half cup Cider vinegar

Preheat oven to 250 deg.

Combine all ingredients in a large roasting pan or casserole dish. Place
in oven and bake, covered, for 2 hours. Stir occasionally and serve hot.

Hint: For a sweeter taste, use apple juice to replace One half of the vegetable
stock.

Per serving: 531 cal'; 22 g prot; 460 mg sod; 100 g carb; 7 g fat; 0 mg
chol; 82 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini