Ingredients

• 8oz block original/plain tempeh

• 3 Tbsp. olive oil

• 1/2 tsp. salt

• 1/2 cup pine nuts

• 1 Tbsp. Berbere

• 1 tsp. Za'atar (optional)

• 1/2 cup currants

• 1/2 - 1 cup white wine

• 8 oz plain hummus

• 2 large rounds of Naan Bread

• 2 oz Microgreens, prewashed or thoroughly washed, drained, and dried

*Click on the spice(s) for more suggested uses

Directions:

• Place currants in a small pot, add wine until they are covered, and bring to boil.

• Reduce heat and simmer until about 2 Tbsp. of liquid is left, stirring occasionally.

• Heat olive oil over medium heat in a large sauté pan.

• Once hot, add tempeh and gently press down to sear for about 2 minutes. Flip and sear the other side.

• Once both sides are lightly browned, break up the tempeh into small pieces.

• Add pine nuts and stir frequently until toasted to your liking.

• Dump the currants and juices into the pan along with the salt and Berbere and stir for a few minutes, just until liquid is absorbed.

• Remove from heat. Add more salt to taste if needed.

• Toast naan and place on large plates.

• Stir 1 ts of Za'atar into hummus if desired.

• Slather naan with hummus, then press Berbere mixture on top of it.

• Finish by heaping microgreens over the Berbere Tempeh and serve.