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In small bowl, combine lemon juice, apricot juice, remaining 2 tablespoons olive oil and basil. Add to tempeh mixture and sauté to combine flavors and heat through. Remove from heat, season to taste with salt and pepper, fold in remaining basil and serve warm or chilled. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly. In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil.
Groceries are eating up more than just your time — about $270 per week for the average American household. That’s $1,080 a month or a gut-punching $14,051 a year. Yikes. But before you start ...
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Tempeh: Indonesia: A traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the ...
Tempeh being sold in a traditional market in Indonesia. Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, Javanese pronunciation:) is a traditional Indonesian food made from fermented soybeans. [1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. [2]
Preheat oven to 350 degrees. Halve and clean out the seeds. Place the halved squash on a parchment or Silpat lined baking sheet, flesh side down.