Recipe for Moroccan Tempeh with Onion Confit, Squash and Sundried Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
1 lb tempeh
1/2 cup olive oil
6 tbl freshly-squeezed lemon juice strained
6 tbl finely-chopped cilantro
4 x garlic cloves minced
2 tsp sweet paprika
2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
1/2 cup water
----------------- FOR CONFIT ----------------
6 cup sliced onions
1 tsp salt
2 tbl canola oil
2 x garlic cloves minced
6 cup peeled, 1"-cubed winter squash
24 x sundried tomatoes
16 x Kalamata olives - (to 20) pits removed
2 x cinnamon sticks
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground fennel
2 tbl mild-flavored honey
1 x two-inch strip of orange peel
1/2 cup freshly-squeezed orange juice
Instructions:
Instructions: Preheat the oven to 375 degrees. Slice the tempeh into 1-inch by 2-inch pieces. Steam for 8 minutes.

Meanwhile, combine all of the ingredients for the marinade and whisk until emulsified. Pour half in the bottom of a baking dish that can hold all of the tempeh in a single layer. Spread the tempeh on the dish and top with the remaining marinade. Bake uncovered for 30 minutes or until browned and most of the marinade has been absorbed.

For the Confit: In a heavy saucepan combine oil, onions and salt. Sweat onions covered for 10 minutes. Stir from time to time to prevent sticking.

Meanwhile, reconstitute the tomatoes in boiling water for 5 minutes. Drain, cool and chop. Add the garlic and cook 2 minutes more. Add the remaining ingredients and simmer for 1 hour, until thickened. Remove cinnamon sticks and orange peel. Adjust seasonings.

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