Source: Simply in Season

  • 2 TB butter
  • 2 TB olive oil
  • 3 leaves kale, de-stemmed and chopped
  • 3 cloves garlic, minced
  • 1 TB ginger root, peeled and minced
  • Fresh rosemary or sage, to taste
  1. In a Dutch oven, melt the butter with the oil on medium heat.
  2. Add the other ingredients and saute for 2 minutes.
    • 16 oz tempeh
    • 1 c. water
    • 2 TB soy sauce
    • 1 TB maple syrup
  3. Arrange the tempeh over the dish.  Whisk the liquids together in a separate bowl and pour over the tempeh.
    • 2 medium onions, diced
    • 1 ½ lbs. winter squash, seeded and cut into chunks
    • 2 medium or 3 small parsnips, peeled and sliced
    • 2 large carrots
  4. Spread these veggies on top of the tempeh in the order given.  Sprinkle with coarse salt.  Cover and bring to a boil.
  5. Transfer to a preheated oven and bake at 400° until vegetables are tender, about 25 minutes.  With a slotted spoon, transfer vegetables and tempeh to a serving bowl.  Drain back any juices into the Dutch oven and place over medium heat.
    • 1 ½ c. cold water
    • 2 TB soy sauce
    • 2 TB arrowroot powder or cornstarch
  6. Combine these final ingredients in a small bowl and mix until dissolved.  Whisk into the juices.  Simmer, stirring constantly, until sauce thickens.  Pour sauce over the tempeh and vegetables.  If desired, gently fold in 2 thinly sliced green onions.  Serve immediately over rice or bulgur.

Serves 4-6
From November 22, 2009 Fox & Fawn Farm Newsletter

Simply in Season Expanded Edition (World Community Cookbook)
Simply in Season Expanded Edition (World Community Cookbook)

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