Mustard Arame Saute

This vegetable saute had a really great balance of flavors with sweet carrots, nutty tempeh, lots of broccoli, etc. I liked that this uses a mustard sauce instead of a lot of oil for flavor (the recipe used 2 tsp sesame oil, which I used, but I think water would have been fine too). The arame (a kind of kelp) has a very mild taste and good texture; it also added a nice color contrast. Although I used the recipe from the cookbook, the author has this recipe available on the Recipes section of her website at: http://theblissfulchef.com/recipes/

I did make one change. I didn't have any celery on hand so I substituted a little bit of spring onion (the cookbook author avoids alliums).