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Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
Makes 2 cups, about 10 to 12 servings
Roasted Garlic and Parsnip Vegan Gravy
Roasted Sweet Potatoes with Tempeh
Serves 14 to 16
Wild Rice and Cranberry Stuffing with Walnuts
Green Chile Corn Pudding
Root Vegetable and Potato Skillet Cake
Celebration Lentil Loaf
Mushroom Crêpes with Creamy Mushroom Filling
Makes 30 to 36
Savory Cheese, Cranberry and Herb Mini Muffins
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