From: Chef Karen Halverson. Yield: 4 servings. Tempeh Marinade: 6 Tbsp. stoneground mustard 3 Tbsp. rice vinegar 3 Tbsp. soybean oil ½ cup apple juice ½ cup orange juice 1 tsp. salt 1 tsp. pepper 2 cloves garlic, crushed 2 packages tempeh (15 oz. each), cut into 4 pieces Pear Tarragon Chutney: 2 pears, diced 1 small red onion, diced 1 cup apple juice ¼ cup cider vinegar ¼ cup brown sugar ½ cup honey 2 Tbsp. lemon juice 1 Tbsp. ginger, ...
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