Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Healthy elegance.
Diet Types: Vegan, Vegetarian
Ingredients:
  • 1 8-ounce-package Tempeh, thawed if frozen
  • 2 cloves garlic, peeled and sliced
  • 1 3/4 cup water
  • 1/4 cup Tamari
  • 2-3 nickel size slices of Ginger Root
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 3 shallots, minced
  • 1 ounce dry marsala wine
  • 1 cup plain soy milk
  • 1 tablespoon Arrowroot
  • 1 teaspoon salt
  • 1 cup button mushrooms, sliced
  • 1 tablespoon olive oil
  • squeeze of lemon
  • 1 tablespoon minced parsley
  • Serves: 2
    Cooking Time: 30 minutes - one hour
    Instructions:
    Cut the Tempeh into 1/2" cubes. Place in a saucepan along with the water, Tamari, garlic and ginger slices. Bring to a boil, reduce heat and simmer 10 minutes. Drain. Heat oil in a saute pan over medium heat. Add Tempeh and fry until golden brown. Remove from pan and keep warm. In the same saute pan, heat oil over medium heat and add garlic and shallots, stirring continuously until the shallots are soft, about 3 minutes. Add the mushrooms and salt and saute until mushrooms are soft, about 4 minutes more. Add marsala and the remaining tablespoon oil. Meanwhile, dissolve Arrowroot in soy milk. Slowly add the soy milk to the marsala mixture, stirring constantly, and cook over low heat until thickened. Place Tempeh cubes onto plates and spoon sauce over tempeh.

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