Humble Piccata

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.

Humble Picatta

Ingredients

3 servings ww rotini

bunch of shredded kale, steamed

*

olive oil

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

Instructions

1. 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.