¼ c. onion, diced
1 clove garlic, minced
½ bunch watercress
1 c. broccoli (blanched)
¼ c. buckwheat (cooked)
8 oz. tempeh
2 tsp. coconut oil
Sprig of cilantro
Warm the coconut oil in large saute pan.
Add the garlic and onion and stir over low heat, allowing the flavors to blend in the oil.
Add the tempeh. Allow to begin to brown.
Add the broccoli, buckwheat and watercress and stir. Serve with a sprig of cilantro and a lemon wedge.