Miso Tempeh with Mustard Greens, Brown Rice & Benne Seed
Although they eschew meat, vegetarians often crave the savory quality that meat imparts to food. In Japanese, that quality is called umami, which is essentially the “taste” of glutamate and some other amino acids. This meal is loaded with it. From the miso (fermented soybean paste), mirin (sweet rice wine) and tamari (more fermented soy) that season both the tempeh (fermented soybean cake) and spicy mustard greens, to the benne seed and sesame oil garnishes, every bite of this simple stir-fry imbues the tongue with mouth-watering satisfaction.