Ingredients
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2 Garlic
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1½ tablespoons minced fresh Ginger
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¼ cup / 60 ml Tamari
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2 tablespoons pure Maple Syrup
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2 tablespoons Brown Rice Vinegar
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9 ounces / 250 g organic, non-GMO Tempeh
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1 cup / 195 g Millet
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Fine Sea Salt
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2 knobs of Coconut Oil
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1 medium Onion
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½ pound / 250 g mixed wild Mushrooms
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3 tablespoons Sesame Seeds
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Cold-pressed Sesame Oil
Directions
Steps
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1
Done
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In a wide, shallow pan, whisk the garlic, ginger, tamari, maple syrup, and brown rice vinegar together. Cut the tempeh into thin pieces and put them in the marinade. Let soak in the fridge for at least 30 minutes, or overnight if possible, flipping the strips every so often. |
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2
Done
|
Drain and rinse the millet if you soaked it. Put it in a small saucepan, add ¾ teaspoon salt and 2 cups / 450 ml water, and bring to a boil. Then reduce the heat, cover, and simmer until tender, 15 to 20 minutes (depending on your soaking time, if any). Let cool slightly with the lid still on, then fluff with a fork. |
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3
Done
|
Heat 1 knob of oil in a large skillet over medium heat. Add the onions and a pinch of salt, and cook until they are softened and slightly golden, about 7 minutes. Add the sliced mushrooms and cook for 5 minutes without moving them (this will allow one side to caramelize). Stir and cook for another 3 to 4 minutes, until soft and browned. Pour about 1 tablespoon of the tempeh marinade over the mushrooms and stir to coat. Remove from the heat and immediately add the spinach. Stir until wilted. Remove the mixture from the pan and set it aside. |
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4
Done
|
Heat another knob of oil in the pan. When it is hot, add the tempeh pieces and brown them on one side, about 5 minutes. Turn them over, add 1 tablespoon of the marinade, and cook for 1 minute. Sprinkle the tempeh with the sesame seeds, and remove from the heat. |
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5
Done
|
To serve, spoon the millet into bowls, and then add a heap of the mushroom-spinach blend and a few strips of tempeh. Drizzle with sesame oil if desired. Garnish with the spring onions and add salt. |
