Polenta With Wild Mushrooms, Hazelnuts and Figs, from "Pure Vegan" by Joseph Shuldiner.
Here’s a vegan main dish that’s so jaw-droppingly beautiful it’s sure to be the star of the Thanksgiving table. The combination of wild mushrooms, hazelnuts, figs and thyme evokes the earthy flavors of the Pacific Northwest. The preparation is elaborate, but this is Thanksgiving, when we go all out. To save time, you can prepare the polenta and lentils a day ahead.