Spring Challenge Day 26-Fried Tempeh With Apricot Mustard
Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons unsweetened apricot preserves grated zest of 1/2 lemon 1 teaspoon fresh lemon juice sea salt 2 teaspoons brown rice syrup 1-2 sprigs fresh parsley, finely minced Place enough sesame oil […]
Spring Challenge Day 15-Stuffed Portobellos With Green Beans
Stuffed Portobellos With Green Beans 4 Large portobello mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 2 Jalapeno chilies, seeded and diced 1 Red onion, diced 1 Red bell pepper, roasted over an open flame, peeled, […]