Spicy Mushrooms & Chard with Marinated Tempeh

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Here is the recipe I started with.

I started by steaming 8 oz tempeh, crumbling it & marinating it in:
1 T Almond butter
1 T miso dissolved in water ( I didn’t measure the water…prob about 1/3 c)
Rice vinegar (also didn’t measure…a few T)
1 clove garlic crushed
About 1 T minced ginger

In the meantime I prepped the veggies:
24 oz baby Bellas, sliced
1 red onion, sliced
4 cloves garlic, sliced
1 T minced ginger
1 bunch chard, leaves torn into bite-sized pieces (save the stems for juicing or smoothies or to chop & throw into a salad or stew)

Other ingredients:
Sesame oil
Cumin seeds
Crushed dried red chilies
(Warning: either remove seeds or use very sparingly…these are HOT!!! And WEAR GLOVES or you will sting yourself later at an inopportune moment…When I use hot chili peppers I usually remove seeds but the dried ones were tricky & I was out of disposable gloves so was using a plastic bag…it was all kind of challenging & I ended up putting in some seeds and oh my spicy even for me!!!!)
Salt (go easy on the salt because miso is VERY salty) & pepper (be generous with the pepper)
Nutritional yeast
Sesame seeds
Cilantro, chopped
Chives, chopped
1/2 freshly squeezed lime

Heat sesame oil in a wok or large sauté pan. Toss in the cumin seeds. When they start crackling add the onion, garlic, ginger & chili peppers. Once the onions start to soften & brown add the mushrooms & salt & pepper until they cook down a bit. Then add the tempeh along with the marinade as well as the nutritional yeast & sesame seeds. Then add the chard. When everything is pretty much done to your liking turn off the heat & stir in the cilantro, chives & lime.

Serve with some steamed brown rice if desired.

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