Polenta with mushroom gravy

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Mushroom gravy
1 yellow onion
4 cups of crimini mushrooms
1 potato grated
½ white table wine
1 cup diced green onion
1 cube vegetable bouillon
1 T butter or substitute
½ cup garbonzo bean flour
1 T dill
Saute onion mushroom, and potato in wine until tender. Add bouillon, flour, and dill. Cook until it thickens and then add green onions. Serve
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Red Lentil and Yam soup
Potato leek soup
Tempeh Cacchitore
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Cilantro Bean salad
Corn Chowder
Ginger Sesame Stir Fry
Curried Quinoa
Asparagus and fennel soup
Coconut curry
Cauliflower Curry
Fennel Soup
Carrot Ginger Soup
Miso Soup
Black Bean soup
Butternut squash soup
Millet Burgers
Buckwheat and Veggies
Wild rice and butternut squash salad
Orange, Fennel, Olive salad
Fig, goat cheese, and couscous salad
Cream of pear zucchini soup with sage
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Biryani
Spaghetti squash with pesto
Rosemary fingerlings
Buckwheat falafel
Quinoa Tabouli
Forbidden rice and asparagus
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