8 lg Sweet potatoes or yams;
-peeled and cut into 2″ -chunks 2 c Pineapple chunks
1 c Banana; sliced
2 c Hearts of palm; cut into 2″
-chunks 2 c Tempeh; cut into 1″ chunks
2 c Dried lentils
3 c Vegetable stock
1/2 c Honey or other natural
-sweetener 2/3 c Prepared spicy mustard
1/2 c 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 1/2 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