BBQ mushrooms with Mashed Yams and Asparagus

This was a simple dinner I made the other night. The whole thing is vegan if you leave out the smoked Arctic char which I brought back from Iqaluit as a special treat.

BBQ Mushrooms
4 portabello mushrooms
1/3 cup BBQ sauce (I used Amaya's Indian Spiced ketchup)
1-2 Tbsp water

Clean and de-stem the mushrooms. Mix the BBQ sauce and water together in a shallow dish and marinate mushrooms for a 1/2 hour or more. Cook either on a BBQ until tender or in a 350 degree oven for 15 minutes.

Mashed Yams
3 yams peeled and cut into cubes
2 -3 Tbsp maple syrup
2- 3 Tbsp Earth Balance
1/4 cup soy milk
1 scallion chopped finely
1 tsp cinnamon
Salt and pepper to taste

Boil a large pot of water and cook yams until soft. Drain and mash with maple syrup, Earth Balance, soy milk until smooth - you may need to add more of these ingredients to get the texture you want. Then mix in the scallions, cinnamon and salt and pepper to taste.

I love asparagus when it is is cooked very simply. This were cooked in a pan with some finely chopped onion, fresh thyme, salt and pepper and some lemon juice.