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• Spiced mung beans and white sweet potato; millet stew with carrot and kale
• Roasted sweet potato, napa cabbage and zucchini; Israeli couscous with broccoli and carrot
• Marinated tofu with turnip and rutabaga in tahini sauce; pink rice with broccoli, spinach and brown mustard seed
• Pinto beans with napa cabbage; yellow finn potatoes with rye and leeks