Aaron Spjut

1 c Lentils - raw, brown
1/4 c Wheat germ
1 c Breadcrumbs - whole wheat
1/2 c Brown rice
1 Onion - small, minced
3 Eggs
1 t Thyme
1 tb Soy sauce
4 tb Tomato sauce
1 tb Olive oil
2 tb Tabasco sauce

Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce.
Servings: 6

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3 Medium Yams
3 Tablespoons Oil
1 Teaspoon Salt
1 Teaspoon Cumin Seeds
1/2 Teaspoon Mustard Seeds
1 Teaspoon Turmeric
1 Teaspoon Ground Coriander
1/2 Teaspoon Cayenne
2 Cups Water
1 Potato
2/3 Cup Cooked Peas

Peel yams and dice as evenly as possible. Heat oil and add spices when warm. Let simmer for 2-3 minutes, then add yams and stir well to coat with oil and spices. Continue for 5-10 minutes so yam cubes are slightly crisp. Add water, lower heat and simmer. Cut up the potato into 1 inch cubes, put the cubes in a pot, cover with water and bring to low boil. Cook both the potatoes and yams for 30 minutes, occasionally stirring the yams until tender. Drain the potatoes and mash. Slowly stir the mashed potatoes into the yams until potatoes are dissolved and curry is at a gravy consistency. Add peas, heat for another 5 minutes and serve.