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This combo has the same flavour profile as Thanksgiving or Christmas dinner – covering steamed greens with gravy really makes them feel like a treat! This is the perfect thing to eat if you need some quick energy but don’t want to be weighed down.
Ingredients (Serves 2)
|8 cups||mixed greens (kale, bok choy, Swiss chard)|
|1 cup (250 ml)||Roasted Mushroom Gravy, heated|
|2 tsp||sunflower seeds|
|4 pieces||Herb-Marinated Tempeh, grilled|
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.
Roasted Mushroom Gravy
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|
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|