yum & yum

I often day dream of spending hours upon hours in our kitchen making amazing food!!

Until those days arrive I will collect my most favorite recipes and share them with you!

This is a recipe that I came across today. I don't usually post a recipe unless I have tried it myself, but, this one looks very promising!


Tempeh Picatta Ayinde Howell

  • ¼ Cup celery small diced
  • ¼ Cup onion Small dice
  • 3 Cloves garlic pressed
  • 2 Teaspoons fresh thyme
  • 2 Tablespoons chili powder
  • 2 Teaspoons rubbed sage
  • ½ Cup low sodium soy sauce (braggs or nama shoyu)
  • ¼ Cup cider vinegar
  • ¼ Cup water
  • Salt to taste
  • 1 8oz package tempeh
  • 1 Cup All-purpose flour, for dredging
  • 6 Tablespoons earth balance buttery spread
  • 3 Tablespoons canola oil
  • 1/3 Cup fresh lemon juice
  • ½ Cup vegetable stock
  • ¼ Cup brined capers, rinsed
  • 2 Tablespoons Extra virgin Olive Oil
  • 1/3 Cup fresh parsley chopped
Step 1: To make marinade combine herbs and liquids in a mixing bowl marinade Tempeh for 20 minutes (careful not let it go longer.) While that is marinating cut Tempeh in to fillets 3×4 inches and a half inch thick and set aside. Once done remove tempeh and dredge in flour and shake off excess.
Step 2: In a large skillet over medium high heat, melt 2 tablespoons of "butter" with 3 tablespoons canola oil. When butter and oil start to sizzle, add 2 pieces of tempeh and cook for 3 minutes. When tempeh is browned, using spatula, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat until all Tempeh is cooked.
Step 3: Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add 2 tablespoons of your marinade to the pan. Return all the tempeh to the pan and simmer for 5 minutes. Remove tempeh to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over tempeh and garnish with parsley.
Thank you Ayinde Howell, vegan chef
I would pair this with any marinated or steamed green & a citrus salad.

I'm so excited to try this out and all of the ingredients are awesome.
Tempeh is the only "meat substitute" that is recommended my raw foodies.


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