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™
Don't wait until November to enjoy this dish.
Diet Types: Low Carbohydrate, Vegan, Vegetarian
Ingredients:
  • 2 packages Tempeh
  • 2-4 tablespoons canola oil
  • 2-3 cup water or vegetable broth
  • 1-2 tablespoons mellow white Miso
  • 1 tablespoon Dijon-style mustard
  • 1/2 teaspoon Sage
  • 1/4 teaspoon rosemary
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Marjoram
  • 2 tablespoons Arrowroot
  • 1/4 cup cool water to dissolve Arrowroot
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    Cut Tempeh into thin, bite-sized triangles. Heat oil in heavy pan; fry Tempeh until golden brown and drain on paper towels. Place fried Tempeh in a saucepan. Mix remaining ingredients (except Arrowroot) and pour over Tempeh. Bring stock to boil; lower flame and simmer 20-30 minutes. Pour Arrowroot mixture into broth and stir until sauce thickens. Adjust seasonings to taste. Water is used in the nutrition analysis rather than vegetable broth.

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