Apple and Tempeth Sandwich

Ingredients:

1 (8-ounce) package tempeh, halved lengthwise, then crosswise to make 4 squares

1 small Fuji, Braeburn or Gala apple, cored and thinly sliced

1/2 cup sugar free apple juice

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons tamari

1 1/2 teaspoons agavi nectar

1/2 teaspoon ground cumin

Black pepper to taste

4 slices whole wheat sandwich bread

mustard

4 large leaves green leaf lettuce

Instructions:

ONE: Preheat oven to 350°F. Arrange tempeh in an 8-inch-square baking dish in a single layer. Scatter apple slices over the top; set aside.

TWO: In a medium bowl, whisk together juice, oil, vinegar, tamari, agave necter, cumin and pepper, then pour the mixture over the tempeh and apples.

THREE: Bake until most of the liquid is absorbed, tempeh is golden brown around the edges and apples are soft and caramelized, 40 to 45 minutes. Set aside to let tempeh cool slightly.

FOUR: Spread one side of each slice of bread with a bit of honey mustard then top with a piece of lettuce and a piece of tempeh, with the baked apples arranged over the top. Serve.