In this millennium, it's unsophisticated to throw a party without at least one good vegetarian entree. No cheating. A good rule of thumb is, if it came from something that had a face, don't use it.
6 yams
Vegetable oil
1/2 cup soymilk
1/4 cup honey
1 teaspoon nutmeg
2 to 4 tablespoons cornstarch
6 dashes paprika
Wash the yams and slice them in half lengthwise and lay the slabs on an oiled pan with the cut side facing up. (I place them in the 350-degree preheated oven with the turkey for about an hour.) Remove from the oven and spoon out most of the soft yam pulp, leaving the skin and at least 1/4 inch of pulp intact. In a mixing bowl, whip the soymilk, honey, nutmeg and cornstarch and spoon it back into the yam skins. Sprinkle with paprika and return to the oven for 20 minutes. Allow to cool and solidify for 10 minutes. Cut into 1-inch slices. Serve as a vegan entree or a meat-eater's side dish.
John Hayes
Thursday, October 19, 2000
