Tempeh Picatta (Kopie)

*****

By Chef Ayinde

Why do I suggest tempeh for the person new Meatless Monday? Tempeh has almost the exact same protein value as fish and chicken. It’s high in calcium, iron and tempeh is a naturally cholesterol-free food, as are all vegan foods. Cooking tempeh is similar to cooking fish and chicken. when done well this dish can satisfy all. Also can be made gluten free.

This recipe first appeared on onegreenplanet.com

Tempeh Picatta
Marinade
3 Cloves garlic pressed
2 Tablespoons dry basil
2 Tablespoon dry oregano
2 Teaspoons fresh thyme
2 Tablespoons chili powder
2 Teaspoons rubbed sage
½ Cup low sodium soy sauce
¼ Cup lemon juice
¼ Cup water
Salt to taste

Tempeh & Picatta sauce
1 8 oz package tempeh, filled in to three cuts
2 Tablespoons earth balance buttery spread
1/3 Cup fresh lemon juice
2 tablespoons brined capers, rinsed
1/3 Cup fresh parsley chopped
For dredging & frying
½ Cup all-purpose flour, (or Gluten free AP flour)
1 Cup soy milk
½ Cup frying oil

Step 1: To make marinade combine herbs and liquids in a mixing bowl marinade Tempeh for 30-45 minutes for more flavor, marinade longer.
Step 2: Remove tempeh from marinade, dredge (or dip) in milk then coat with flour and shake off excess and set tempeh aside.

Step 3: In a large skillet over high heat, heat frying oil until hot and shimmering, add tempeh, using tongs, flip and cook on either side for 3 minutes. Remove and transfer to a paper towel lined plate. Repeat until all Tempeh is cooked.

Step 4: The Picatta sauce: In a medium skillet over high heat, add Earth Balance melt and stir with whisk until butter is melted. Add lemon juice, stir quickly about 20 seconds Add capers and two tablespoons of the marinade. Remove from heat.

Make it a meal with these complementing side dishes.

Smashed Rosemary Scented Red Potatoes
2 Medium red potatoes
1 Tablespoon oil
1 Tablespoon vegan butter
2 Cloves garlic
1 Teaspoon fresh Rosemary
sea salt

Step one: In a medium sauce pot over high heat bring 3 cups of water with a pinch of salt to a boil. Boil potatoes until potatoes are soft enough to stick fork through. Remove from heat and drain water. And set aside to cool.

Step two: Take potatoes and using the bottom of a saucer smash the potato until flat set aside.

Step three: In a medium skillet over medium high heat, heat oil and butter until hot and shimmering. Add garlic and rosemary to skillet and sauté for about 30 seconds place potatoes in skillet with garlic and rosemary Cook until potatoes are brown and crispy on either side. Salt to taste.

White Wine Braised Baby Bok Choy
¼ cup canola, safflower or corn oil
2 stocks baby bok choy (cut length wise)
½ cup onion (small dice)
2 tsp dry thyme
1 tsp Mediterranean salt
3 tablespoons white cooking wine


Step 1: In a large skillet, heat oil on a medium high heat. Until hot and shimmering. Add onions, sauté until onions start to turn translucent, about 1 minute.

Step 2: Add bok choy turning to coat with oil, add thyme, white wine and salt. Reduce heat to a medium low.

Step 3: Cover pan and allow to-braise for about 2-4 minutes. Remove from heat leave covered. Serve hot.