This is "Holiday Portabello" from the Horizons cookbook. Isn't is beautiful and festive? It was also so easy and fast. Basically roasted portabellos with a flavorful (low in fat too) gravy, garnished with cranberries and pepitas. I served it over a bed of polenta. Here is my polenta secret: use regular old cornmeal! I know purists will scoff, but who has time to stir constantly for 45 minutes for the real thing? To me it tastes the same. Just use a ratio of 4:1 water to cornmeal. Boil water, add salt, and drizzle in cornmeal slowly (so it doesn't lump), stir for a few minutes, and you are done. Sauteed/steamed brussels sprouts: put trimmed sprouts, 1/2 c water and 2 T Earth Balance and some salt in a pan. Bring to a boil, simmer for a few minutes covered, then take off the lid and cook till water evaporates. I added some Dijon and tarragon, but it is also good without. The whole meal was on the table in less than half hour!