4 tempeh (Alive and Healing Tempeh)or 1 large yam cut into 1 inch slices.
1 T grapeseed oil or coconut
1/ small jar capers
3 large cloves of garlic
1 can roasted tomatoes
1/2-3/4 cup kalamata olives, pitted and sliced thin
1/4 cup flat leaf (Italian) parsley, minced
sea salt and fresh ground pepper
fresh lemon juice, optional for garnish
1 T grapeseed oil or coconut
1/ small jar capers
3 large cloves of garlic
1 can roasted tomatoes
1/2-3/4 cup kalamata olives, pitted and sliced thin
1/4 cup flat leaf (Italian) parsley, minced
sea salt and fresh ground pepper
fresh lemon juice, optional for garnish
2 cups asparagus
In a preheated pan add oil and tempeh – sear for 2 mins both sides. Add garlic, asparagus, tomatoes, capers and olives. Cook at medium heat – click low. Season with lemon parsley salt and pepper.
In a preheated pan add oil and tempeh – sear for 2 mins both sides. Add garlic, asparagus, tomatoes, capers and olives. Cook at medium heat – click low. Season with lemon parsley salt and pepper.
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