Makes 8 to 10 servings

1 cup raw lentils
1 tablespoon safflower oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (l/2 package) thawed frozen spinach
1 tablespoon natural soy sauce
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup firmly packed grated Stilton or Gruyere soy cheese

Filling

1 tablespoon safflower oil
1 cup chopped onion
1/4 cup dry bread crumbs
1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
1/2 teaspoon each: seasoned salt, dried thyme, and dried basil
freshly ground pepper to taste
curly parsley for garnish

Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes. Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ.

Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.

Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 of the lentil mixture. Press some of the mixture up the sides of the pan to create a shell about 1/2 inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.

Rinse the skillet and heat the oil. Add the onion and sautee until golden brown.

Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes.

Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture.

Bake for 40 to 45 minutes, or until the top is crusty.

Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife around the edges to loosen it.

Cut slices and arrange them on an oblong dish. Garnish with parsley and serve with a side salad.

Serves: 8 or more

Here’s a lighter version of the traditional American holiday classic dish.

1/2 cup orange juice, preferably freshly-squeezed
1/2 cup light brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
2 tablespoons whipped butter or natural canola margarine, melted
3 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/4 cup finely chopped walnuts or pecansfor topping, optional
(Marshmallows are also a great favourite)

Preheat the oven to 375 degrees.

Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined. Add the sliced potatoes and stir well, then transfer to a shallow 1 1/2 -quart round or 9- by 13-inch baking dish.

Bake, covered, until the sweet potatoes are just tender, about 40 minutes. Stir once or twice during that time to distribute the liquid over the potatoes. If desired, sprinkle the nuts over the sweet potatoes at this time.
Bake, uncovered, for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.