It was with much fear and trepidation that I made this recipe from Simply in Season. But hey, I made a deal with myself – do all the recipes, except the cranberry ones (I’m allergic) and those featuring ingredients I couldn’t find locally (persimmons being one). I had never eaten tempeh or kombu that I’m aware of. Here’s how it went.   FOR PRINTABLE VERSION CLICK HERE: Savory Tempeh and Vegetables 2 Tbs butter 2 Tbs olive oil 4 strips {Read More}