feat: add creamy-vegan-polenta-with-mushrooms-and-kale. Fixes #76

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/vegetarian/Creamy Vegan Polenta with Mushrooms and Kale.cook

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+>> source: https://cooking.nytimes.com/recipes/1021827-creamy-vegan-polenta-with-mushrooms-and-kale
+>> serves: 4
+>> total time: 45 minutes
+
+Make the polenta: Bring 6 cups @vegetable broth{6%cups} and 1 teaspoon @salt{} to boil in a #large saucepan{}. Gradually whisk in the @polenta{1.5%cups}, then turn the heat to low and simmer, stirring occasionally with a #wooden spoon{}, until the polenta has thickened to your liking, 10 to ~{15%minutes}. Off the heat, stir in the @butter{3%Tbsp} and @nutritional yeast{2%Tbsp}. Season to taste with salt and @black pepper{}; cover and set aside.
+
+Prepare the mushrooms: While the polenta simmers, heat the @olive oil{3%Tbsp} in a #12-inch skillet{} over medium. Add the finely chopped @yellow onion{1%small} and cook, stirring occasionally, until translucent, about ~{4%minutes}. Raise the heat to medium-high, and add the @cremini mushrooms{1%lb} and @rosemary{2%tsp} to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to ~{6%minutes}.
+
+Add the @garlic{4%cloves} and @red-pepper flakes{1%pinch}, and cook for ~{1%minute}, until fragrant. (Be careful not to let the garlic burn.) Add the @tomato paste{3%Tbsp} and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.
+
+Add the @red wine{2/3%cup} and cook, stirring and scraping brown bits from the pan, until the liquid is reduced by about half.
+
+Add the 1 cup @vegetable broth{1%cup}, and bring to a simmer. Begin adding handfuls of @curly kale{2%small bunches}, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.
+
+Off the heat, stir in the @red wine vinegar{1%tsp} and add salt and pepper to taste. Reheat the polenta over medium low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

docs/vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md

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+# Creamy Vegan Polenta with Mushrooms and Kale
+
+![Creamy Vegan Polenta with Mushrooms and Kale](../assets/images/creamy-vegan-polenta-with-mushrooms-and-kale.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 26 minutes |
+
+## :salt: Ingredients
+
+- 6 cups vegetable broth
+- some salt
+- 1.5 cups polenta
+- 3 Tbsp butter
+- 2 Tbsp nutritional yeast
+- some black pepper
+- 3 Tbsp olive oil
+- 1 small yellow onion
+- 1 lb cremini mushrooms
+- 2 tsp rosemary
+- 4 cloves garlic
+- 1 pinch red-pepper flakes
+- 3 Tbsp tomato paste
+- 0.67 cup red wine
+- 1 cup vegetable broth
+- 2 small bunches curly kale
+- 1 tsp red wine vinegar
+
+## :cooking: Cookware
+
+- 1 large saucepan
+- 1 wooden spoon
+- 1 12-inch skillet
+
+## :pencil: Instructions
+
+### Step 1
+
+Make the polenta: Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the
+polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has
+thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with
+salt and black pepper; cover and set aside.
+
+### Step 2
+
+Prepare the mushrooms: While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the finely
+chopped yellow onion and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high,
+and add the cremini mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil
+if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
+
+### Step 3
+
+Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.)
+Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on
+the bottom of the pan.
+
+### Step 4
+
+Add the red wine and cook, stirring and scraping brown bits from the pan, until the liquid is reduced by about half.
+
+### Step 5
+
+Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of curly kale, cooking and stirring until
+the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the
+pan reduces and thickens, about 10 minutes.
+
+### Step 6
+
+Off the heat, stir in the red wine vinegar and add salt and pepper to taste. Reheat the polenta over medium low, adding
+a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls,
+sprinkled with parsley.
+
+## :link: Source
+
+- <https://cooking.nytimes.com/recipes/1021827-creamy-vegan-polenta-with-mushrooms-and-kale>

mkdocs.yml

@@ -218,6 +218,7 @@ nav:
       - Split Pea Soup: soups-and-stews/split-pea-soup.md
   - Vegetarian:
       - Cauliflower Green Bean Mac and Cheese: vegetarian/cauliflower-green-bean-mac-and-cheese.md
+      - Creamy Vegan Polenta with Mushrooms and Kale: vegetarian/creamy-vegan-polenta-with-mushrooms-and-kale.md
       - Greens and Grains Bowls: vegetarian/greens-and-grains-bowls.md
       - Fennel and Potato Cassola: vegetarian/fennel-and-potato-cassola.md
       - Game Changers Oat and Lentil Meatloaf: vegetarian/game-changers-oat-and-lentil-meatloaf.md