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.

Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been “stuffed.” This satisfying dish makes a handsome centerpiece for the holiday meal.

4 medium-small butternut squashes (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

Preheat the oven to 375 degrees.

Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Heat the oil in a skillet. Add the onion and garlic and sauté until golden.

In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.

Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.

To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available in farm stand shops and speciality grocers.

What You Need:

2 C of water

1/2 C of fresh cauliflower florets

1/2 C of fresh carrots

1/2 C frozen peas

1/2 C of onion

1/4 C of red pepper, sliced

1/4 t of pepper

1/2 t of salt

2 T fresh parsley, chopped

How to Make It:

Place a trivet inside the pressure cooker then add the water.

Generously grease a casserole dish.

Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.

Sprinkle with the salt and pepper.

Tightly cover the dish with foil.

Place the dish on the trivet in the cooker.

Quickly bring the cooker to high pressure and cook for 2 minutes.

Use the quick release method under cold water to release the pressure.

Remove the casserole and sprinkle evenly with the parsley just before serving.

Want to make this recipe from frozen vegetables?  It’s easy just substitute frozen corn for the cauliflower, frozen pearl onions for the regular onions, frozen carrots for the fresh carrots and frozen French style green beans for the red pepper.  Fresh broccoli may be substituted for the cauliflower if you prefer.

Makes 4 servings

What You Need:

1/3 C of sugar

2 T of flour

1/8 t of salt

1 T of butter

1/4 C fresh strawberries, pureed

2 egg yolks, beaten

2/3C milk

2 egg whites, beaten

How to Make It:

Place the sugar, flour, salt and butter into a mixing bowl. 

Beat the mixture until well combined.

Add in strawberry puree, egg yolks and milk and beat until incorporated together well.

Fold in the egg whites until well combined.

Spray 4 custard cups with a non stick cooking spray.

Divide the strawberry pudding between the 4 prepared custard cups filling them 2/3 full.

Securely cover each cup with foil and place on a trivet in the cooker.

Bring the cooker to high pressure and cook 10 minutes.

Release the pressure quickly under cool water.

Covering the custard cups tightly with foil will keep condensation from forming and ruining your pudding.  If you check your pudding by inserting a knife into the center and the pudding hasn’t cooked through you can continue cooking at high pressure for 1 to 2 minutes or until done.

Makes 4 servings

What You Need:

1 C dried mixed fruit

1/2 C of raisins

2 C apple juice

1 cinnamon stick

1/4 t of allspice

1 t rum extract

1 T of honey

1 1/2 slices of lemon, peeled

How to Make It:

Pour the apple juice into the pressure cooker.

Add in the mixed fruit and raisins.

Place the cinnamon stick into the cooker.

Add the allspice, extract and honey.

Lay the lemon slices into the mixture.

Bring the cooker to high pressure and cook 3 minutes.

Quickly release the pressure under cold water and return the cooker to low heat.

Heat the mixture until as thick as you like.

This dish can be eaten just like it is or used as a topping for ice cream, yogurt or even vanilla pudding.  A 1/2 C of cranberries, blueberries, cherries can be used in place of the mixed fruit if you prefer.  When cooking with dried fruit in a pressure cooker, only fill the cooker about half full.  Dried fruit will swell during the cooking process and if overfilled can block the vent pipe.

Makes 4 servings

What You Need:

10 button mushrooms, cut in half

2 T of mild chili pepper, chopped

2 T shallots, chopped

2 C of chicken broth

1 C of millet grain

3 Roma tomatoes, chopped

1 C cilantro, chopped

1/2 t of salt

How to Make It:

Spray the cooker well with a non stick cooking spray.

Place the mushrooms, chili pepper and shallots into the cooker.

On medium heat, brown the ingredients for 5 minutes.

Pour the chicken broth into the cooker.

Add the grain and bring the cooker to high pressure.

Cook for 10 minutes then allow the pressure to fall on it’s own for 10 minutes.

Add the tomatoes and cilantro and stir to combine.

Sprinkle with the salt just before serving.

This colorful side dish has an almost creamy texture and goes great with any type of meat.  Millet is a soft grain that can be found in most grocery stores. 

Makes 4 servings

What You Need:

4 chicken breast halves

1 1/2 C dry cooking sherry

8 dehydrated pineapple rings

1 T of garlic, minced

1 T fresh ginger root, minced

1 T soy sauce

1 T of sesame seeds

2 T of cornstarch

1/4 C of water

How to Make It:

Place the chicken breasts into the bottom of the pressure cooker.

Pour the sherry over the chicken.

Place the pineapple rings on top the chicken breasts.

Add in the garlic, ginger root, soy sauce and sesame seeds.

Bring the cooker to high pressure and cook for 10 minutes.

Quickly release the pressure under cold water.

Remove the chicken and pineapple to a warm serving platter.

Place the cornstarch into the water and stir until dissolved.

Pour the mixture into the sauce in the cooker and heat until it reaches desired thickness.

Pour the sauce over the top of the chicken and pineapple before serving.

Serve this tropical dish over a bed of rice or noodles.  One convenience of a pressure cooker is being able to walk way while the meal is cooking.  Once the pressure you desire has been reached there is not need to stir, turn or even watch your meal.  When the timer goes off just release the pressure and you have a great meal in a matter of no time.

Makes 4 servings