Savory Tempeh and Vegetables
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 4 to 6 people Ingredients 4 tbsp oil or butter, or a mix of the two 4 3-4’’ strips of kombu seaweed 3 cloves garlic, minced 1 tbsp ginger root, peeled and minced 1 tsp rosemary or sage 1 cup water 1 tbsp maple syrup 2 medium onions, cut in ½-inch slices 1½ lb squash, seeded & cut in 2” chunks 2 parsnips, peeled and…