Sautéed Greens, Brown Rice, and Tempe Served with a Warm Tahini Sauce

Pour the rice into a pot, rinse, drain, and add fresh water. Bring the water to a boil over high heat. Then reduce heat to low, and cook covered for 40 mins, then turn off heat and let sit for 10 minutes before removing the lid.

Meanwhile, prepare the tahini sauce. Heat some oil or fat in a small pan over medium high heat. Once hot, sauté garlic slices till golden brown. Combine the garlic with the rest of the ingredients for the tahini sauce in a food processor and process till smooth.

Meanwhile, heat 2 tsp oil or fat in pan over medium heat. Once hot add onions and stir frequently. After the onions start to appear translucent (a little see through), add the broccoli. Stir frequently. Once the veggies are soft and a few minutes away from being done, add your choice of leaf green (kale, chard, or collards), salt, and a dash of soy sauce.

While the veggies are cooking prepare the tempe. Heat 2 tsp oil or fat in a pan over medium-high heat. Once the pan is hot, add the tempe so that none of the strips lay on top of each other. Once the tempe is golden brown on the bottom, flip to cook the other side. Add soy sauce and salt and cook till the other side is golden brown as well. Then transfer tempeh to a plate.

Now that your food is almost done, pour the tahini sauce into a serving flask and place that in a pot with water, bring the water to a boil over high heat to heat the tahini sauce.

Divide the veggies, tempe, and rice between two plates serve with tahini sauce and enjoy!