• 8 cups mixed greens (kale, bok choy, Swiss chard)
• 1 cup (250 ml) Roasted Mushroom Gravy, heated (see below)
• 2 tsp sunflower seeds
• 4 pieces Herb-Marinated Tempeh, grilled (see below)

1. Steam the greens (see Tip) and divide between two large bowls.
2. Top each bowl with gravy, seeds, and tempeh.

Tip: To steam greens – If you have a steamer insert, bring 1 to 2 inches (2.5 to 5 cm) of water to a boil in your saucepan. Add greens to the steamer insert, place over the boiling water, cover with lid, and steam for 3 to 5 minutes or until greens are tender and vibrant green. If you don’t have an insert, place 2 or 3 tbsp (30 to 45 mL) of water in the bottom of a large wok or pan, top with mixed greens, cover with a lid, and cook over high heat until greens are tender. Use tongs or a slotted spoon to remove steamed greens so you don’t add water to your dish.

Yield: 2 1/2 cups (625 ml)

• 3 tbsp (45 ml) sunflower oil
• 2 cups sliced mushrooms
• 2/3 cup onion, fine dice
• 2 cloves garlic, minced
• 2 tsp (10 ml) tamari
• 2 tbsp flaked nutritional yeast
• 1/4 tsp black pepper, ground
• 1/4 cup gluten-free all-purpose flour (we prefer Bob’s Red Mill)
• 2 1/2 cups vegetable stock
• to taste sea salt

1. Preheat oven to 400F.
2. Combine mushrooms and 1 tbsp oil in a bowl and toss until well coated. Transfer to a roasting pan.
3. Roast in preheated oven for 15-25 minutes or until mushrooms release their liquid. Remove from heat and set aside.
4. Heat remaining oil in saucepan over medium high heat.
5. Add onion and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
6. Stir in tamari, nutritional yeast, and pepper.
7. Add flour and just enough stock to make a thin paste. Cook, stirring, for a minute so that the raw taste of the flour cooks out.
8. For a smooth gravy base, put immersion blender into pot and gradually add the rest of the stock while blending. If you don’t mind a gravy base with chunks of onion, just stir the rest of the stock in gradually with a wooden spoon, going slowly at first to avoid getting lumps of flour.
9. Add roasted mushrooms and stir to combine. Bring to a boil, reduce heat, and simmer for 5 minutes. Use immediately or let cool, transfer to an airtight container, and refrigerate for up to 1 week.

This simple and delicious tempeh marinade lets the natural nutty flavour of tempeh shine through. Marinate the tempeh for an hour or even for up to a couple of days.

You can cook tempeh any number of ways. We grill it at the restaurants, but at home you can cook it under the broiler, in a panini grill, on a barbecue, or in a frying pan with some oil.

• 2 cups (500 ml) water
• 1/2 cup (125 ml) tamari
• 1/4 cup (60 ml) pure dark maple syrup
• 2 tbsp (30 ml) roughly chopped fresh rosemary
• 2 tbsp (30 ml) fresh thyme leaves
• 2 tbsp (30 ml) roughly chopped fresh sage
• 1 block (9 oz/250 g) tempeh, cut into slices or triangles

1. Combine all of the ingredients, except tempeh, in a bowl and whisk to combine.
2. Add tempeh and turn to coat.
3. Cover and refrigerate for 1 hour, or up to 2 days.