1 package tempeh, cut in bite sized pieces
2 T olive oil
1 cup broth
¾ cup peeled and thinly sliced carrots
Bouquet garni * see below
¼ lb onion, sliced into thin rings
Heat olive oil, add onion and carrots and sauté until onions are soft, add tempeh and broth, stirring slightly- being careful not to break up tempeh. Add herbs and simmer, covered, for 10 minutes. Remove cover and simmer uncovered for another 10 minutes. Discard herbs. Salt to taste.
*Bouquet garni (3 braches thyme, 2 bay leaves, strip of orange peel, celery stalk and parsley)
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or firstname.lastname@example.org.