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1
Peel and cut yams, parsnip and one carrot into smallish chunks; boil in water in a large pot until soft; usually 10 minutes or so is fine. Put the three eggs in the pot as well to hard boil (10 min. at most, then remove from yam mixture, let cool). Drain when done, then mash up in the same pot with a potato masher. Add a little olive oil and a little salt & pepper.
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2
While yams are boiling, in a large saucepan or skillet, gently sautee the chopped onion, celery, one carrot, and garlic in olive oil until onions are clear. Add a cup or more of the unsweetened soy milk at very low heat, don't let it boil. When the mixture is steaming, squeeze in the lemon. Stir in the two giant handfuls of grated cheese. Good quality cheddar, colby, mozzerella, some parmesan in the mix, any of these work well; whatever is handy. Keep on low heat, grind in some fresh black pepper (you won't need salt, the cheese is plenty salty).
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3
Rub the inside of a really large deep casserole or oven pan with olive oil. Cut your fresh salmon into 1-2 inch chunks (remove the skin first; it's easiest to have the fishmonger cut the skin off when you buy it fresh), spread evenly on the bottom of the pan. Cut up your peeled, cooled hard boiled eggs into slices and lay over fish. Spread the whole package of fresh spinich over that (It looks like a lot but will cook down quickly - if you're using kale greens you should steam them first). Carefully pour in the contents of saucepan, spread it evenly over the spinich, egg and fish. Over that, evenly spread the mashed yams. Peak the yams (or put fork lines) on the top. Pepper it.
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4
Bake in preheated 375 degree oven for 30 minutes or until golden brown. Serve. Yum! Truly, a meal in itself.
