Savory Tempeh and Vegetables

• 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