The portobellos will need to marinate in the balsamic vinegar. Endow this marinade with such dress as you are used to have: hot pepper, oil, lime juice. Cover the portobellos with balsamic and let them sit aside.

Saute the onions like they like it, and put them aside. Now saute the carrots and the kale in sesame oil, with half the cumin. You want big sheafs of kale and tiny grains of carrot; the kale will wilt a little but you can leave a little crunch in them to satisfy your diners. Once cooked (carrots tasty, kale crisp), put these aside as well.

Now drop the mushrooms into that (still-saucy) pan with the marinade and let them sizzle for some time. Add half the cracked cumin seeds. Be not skimpy with your cumin. The currants go in at this stage, so as to mix their sweetness with the balsamic's complementary tartitude.

That done, move the mushrooms aside and throw the tempeh in. It's good to have the tempeh pick up a little of the marinade. You definitely want it to absorb a bit of the mushroom flavor, which is sanguine, and bountiful.

Cut the heat. To serve, drop the onions into the mushroom/tempeh firmament (cooking them together would discolor the onions) and spread them onto the bed of carrot/kale that you have lovingly arranged on each diner's plate. Enjoy with beer and a game of cards.