I know I've posted a piccata recipe before, but this one's different (actually maybe it's not technically a piccata at all)--particularly because I just made it off the cuff. No wine, but there's coconut milk, lemon juice, and capers to give the sauce that lovely sour-richness.
3 servings ww rotini
bunch of shredded kale, steamed
3 cloves garlic
1 block tempeh
1/2 c 'chicken' stock + tiny bit liquid smoke
other 1/2 c 'chicken' stock + tiny bit liquid smoke
1 TB earth balance
1 tsp sage
1/2 tsp rosemary
1 tsp lemon pepper
2 tsp capers
1/2 coconut milk
1/4 c lemon juice
salt to taste
Instructions1. Steam your kale and get your pasta cooking. Then, in a frying pan or saucier pan, heat some olive oil, then saute the garlic. Add the tempeh and brown on both sides before adding stock-smoke mixture and simmering until the liquid is absorbed.
2. Remove the tempeh and set aside. In the pan, add the remaining ingredients and simmer until you have a slightly thicker sauce.
3. To assemble, put the pasta in a bowl on a bed of kale. Top with tempeh and pour sauce over the top. Serves about 3.