Preheat to 400 degrees EOS
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
4 Tbsp grainy mustard
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
4 Tbsp grainy mustard
2 T maple syrup
3 blocks of tempeh (Alive and healing Tempeh)
4 oranges cut horizontally into 1/4" slices (leave the peel on)
salt & freshly ground pepper
flat leaf parsley to garnish
4 oranges cut horizontally into 1/4" slices (leave the peel on)
salt & freshly ground pepper
flat leaf parsley to garnish
Mix Mustard orange juice, lemon and maple syrup together
in a bowl.
In Pre-heated 400 degree electric oil core skillet EOS add
a small amount of cooking oil and the tempeh, cook until golden.
Add oranges. Sprinkle everything with salt and
fresh cracked pepper. Pour the sauce over the top of
tempeh place lid on and
cook 15 mins. Garnished with some fresh parslely.
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