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Tempeh Provencal
(Serves 4)
1 package tempeh, cut in bite sized pieces
2 T olive oil
1 cup broth
Salt
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 brenda@seedstochange.com.
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