3 large portobello mushroom caps, stems removed
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup water
1 tbsp. tamari
1/2 tbsp. ground rosemary
1/2 tbsp. thyme
1/2 tbsp. garlic powder
4 russet potatoes
15 asparagus spears
1/2 bunch of green kale
1/2 cups vegetable broth
1 tbsp. Earth Balance® Buttery Spread (for kale)
1/2 cup Earth Balance® Organic Soy Milk (unsweetened)
2 tbsp. Earth Balance® Buttery Spread (for potatoes)
1 tsp. of Salt and fresh ground pepper to taste