HERBED TWO SQUASH-TEMPEH SAUTE

[Guest guest]

One 1/2-lb.package tempeh, cubed

4 garlic cloves, minced

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. + 1 tsp. olive oil

2 onions, sliced

1 medium zucchini, halved lengthwise,sliced

2 Tbsp. chopped flat-leaf parsley 1 medium yellow squash, halved

lengthwise, sliced

2 Tbsp. fresh lemon juice

1/2 tsp. minced thyme

1/2 tsp. minced rosemary

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

 

In a medium saucepan, combine the tempeh, half of the garlic, the soy

sauce and 2 cups water; bring to a boil. Reduce the heat and simmer

10 minutes. Drain and pat the tempeh dry. In a large nonstick

skillet, heat the oil. Add the onions, zucchini and squash; cook,

stirring as needed, until the onions are softened, 5-6 minutes. Stir

in the tempeh and the remaining garlic; cook, stirring as needed,

until lightly browned, 2-3 minutes. Stir in the parsley, lemon juice,

thyme, rosemary, salt and pepper; cook, covered, until the flavors

are blended, 3-4 minutes. Makes 4 servings