Squash baked (covered) with Sea Salt, Olive Oil, Shoyu, Agave Syrup, Bay Leaf, Cinnamon and Paprika.
Tempeh marinated in White Onion, Ginger, Garlic, Mirin, Shoyu and Maple Syrup, then baked, covered.
Baked Squash and Tempeh served with Rice & Barley with Toasted Sesame Seeds, blanched Broccoli and Kale and pickled Gherkins.
