Yam Casserole
(original recipe from “The Book of Whole Meals” by Annemarie Colbin)
2 yams, diced
4 parsnips, diced
1 yellow onion, chopped
1 clove garlic, minced
2 Tablespoons sesame oil
˝ teaspoon Oregano
2 Tablespoons tahini
1 Tablespoon shoyu (natural soy sauce) – I use Tamari
˝ cup water
Preheat oven to 350 degrees. Heat oil in large skillet. Add garlic, onion and sauté for 1-3 minutes. Stir in yams and parsnips; cook 5 minutes more. Add oregano and sauté 2 more minutes. Combine tahini, shoyu, and water in small bowl, blending till a liquid sauce is obtained. Transfer vegetables to oiled casserole dish and cover with sauce. Cover and bake 35-40 minutes.