Wild Rice in Acorn Squash & Crispy Tempeh

Acorn Squash & Wild Rice
Ingredients
1 acorn squash
1 cup wild rice
1/2 sweet onion, chopped
1 1/2 cup mushrooms, chopped
1/2 cup walnuts, chopped
1 tablespoon crushed garlic
2 teaspoons apple cider vinegar
1 1/4 teaspoon thyme
Red chile pepper flakes (add as much as you want, depending on spicy tolerance)
Cinnamon to taste
Salt & pepper to taste
Earth Balance butter
Coconut oil for saute

Method
Cut acorn squash in half, remove seeds, and place in a pan face-down in 1/2" of water.
Bake at 375 degrees for 35-40 minutes.
Bring 3 cups of water to a boil. Add wild rice. Cook at a low boil, covered loosely, for about the same time as the squash.
In a pan, heat coconut oil. Add onions and saute. When the onions start to become soft, add garlic and mushrooms. When the mushrooms start to get soft, add walnuts and cook until they're toasty.
When the rice is finished, at it to the onions, mushrooms, and walnuts.
Add apple cider vinegar, thyme, red chile flakes, and salt and pepper to taste. Cook for a couple more minutes, mixing all ingredients together.
When squash is cooked, smooth it over with a little Earth Balance and sprinkle a hint of cinnamon.
Spoon wild rice into the squash center.

The spicy rice and the sweet squash go wonderfully together.

Crispy Tempeh
Ingredients
Tempeh (whatever kind you like)
Whole wheat flour
"True Zaatar" (a seasoning mixture from a local farm. It is zaatar, sumac, and sesame seeds) or herbs of your choice
Coconut oil
Earth Balance
Bragg's liquid aminos
Salt & Pepper

Method
Slice tempeh into strips.
On a plate, mix a bit of flour, True Zataar or other herbs, salt and pepper.
Flip the tempeh around in the flour mixture, coating it.
In a pan, heat up coconut oil and Earth Balance. When hot, add tempeh and cook until golden. When finished, sprinkle with some Bragg's liquid aminos.

Serve beside the squash and wild rice.

This meal is filling and very Fall!