Friday, October 28, 2011

Broccoli and Quinoa Casserole

It's that time of year again...the time where you don't mind standing in front of a warm oven with some cider and a creamy concoction heating up for dinner. Yep It's casserole season! Here is a great recipe that you will be sure to be making time and time will find yourself waiting for fall just to whip this up again. I promise you!

Vegan Cream of "Something" Soup
 (*works great for any recipe that calls for cream of "something" soup)

1 1/2 cups soy milk
2 tbs vegan veg broth powder
1 tbs onion powder
1 tsp basil
1tsp thyme
salt and pepper
1/4 cup nutritional yeast (optional)
2-3 tbs corn starch

     In a sauce pan heat the milk. Once it comes to a simmer whisk in all other ingredients until it starts to thicken...should take about 5 mins or so....if it doesn't thicken add a bit more corn starch or flour. Also you can add chopped mushroom or celery to make a cream of mushroom or celery. (P.s. If you do, and you don't want it to be chunky...just toss it in a food processor)

1/2 cup vegenaise
1tsp nutmeg
1tbs agave nectar
1/2 cup daiya Mozzarella cheese
1/2 cup TVP "Bacon" crumbles. (If you don't have these available in your area try bacos they are vegan.) 
extra soymilk to thin out if needed

    In a bowl mix together all the ingredients, including the soup you made. If it seems to thick use the extra soy milk.

1 cup cooked quinoa
2 cups broccoli 
1/2 onion diced
1 large portabella mushroom cap chopped

     In a pan sautee the broccoli, onion and mushroom until tender...then mix together with the quinoa and the sauce.  Put into an 8x8 casserole pan.  Top with extra cheese and or breadcrumbs. Bake for about 30 minutes at 350 degrees. 

Friday, October 21, 2011

Chicken-less and Lime Rice Enchiladas in Salsa Verde Ranch Sauce

I found a delicious looking burrito recipe that inspired this recipe. Minus the meat and diary of course, So I took it, Veganized it and put my own spin on it naturally! I hope you enjoy this one....our family certainly did. Oh and you can easily make this gluten free just by swapping out the flour tortillas for corn.

Sorry about my picture quality the lighting in my kitchen sucks right now!

Lime Rice

1 cup rice, either long grain or basmati
2 cups Veg broth
1/4 tbsp salt
1 tbs garlic powder
juice of 1 lime
2 Tbsp butter
1/4 tsp cumin
1/3 cup cilantro
1 can black beans or 3/4 cup dried black beans pre-cooked. (I always use dried beans because they are better.)

Melt butter in a pot & add all seasonings. Add rice & cook over medium heat for 2 minutes stirring constantly then add stock & lime juice return to simmer, turn the heat to low. cover & cook about 30 minutes. Once done add the cilantro and black beans. Stir and set aside.

Salsa Verde Ranch Sauce

1 cup salsa verde
1/2 cup vegan Ranch (the one I used is also gluten free).
1/3 cup cilantro
1/3 cup vegan sour cream
1/3 cup veganaise
2 tbsp minced garlic
1 tsp coarse salt
1 tbls fresh lime juice
1/4 tsp cumin
1/4 cup sugar

Mix all ingredients together in a bowl.

In 2 tbsp of oil saute your choice of chicken-less strips. I used Trader Joe's "Chickenless chickn strips"

8 whole wheat tortillas (use corn to make this gluten free)
shredded Mozzarella Daiya vegan (and gluten free) cheese
2 avocados mashed with 1/4 cup nutritional yeast.


Pre heat oven to 350 degrees. 
In a large casserole dish spread half of the sauce in the bottom of the pan. In each tortilla spread a spoonful of the avocado, then two spoonfuls of the Lime rice and beans. Top with a few "chickn" strips and then roll up and place seam side down into the pan. continue until the pan is full. Cover with the remaining half of the sauce and sprinkle with the daiya cheese. Cover in foil and bake for 40 minutes.

Sorry about my presentation.....It's so hard finding time these days! But Hey I finally got up a new recipe.

Saturday, May 21, 2011

Pretzel and Peanut Crusted Tofu in a Mango Gravy with Stuffed Potatoes

I made this last night for dinner and it was delicious. I am Scottish so I was raised on meat and potatoes...Being vegan and have come to enjoy a much much broader range of food, However this really took me home last night. I hope you enjoy this recipe. (P.S. I am sorry for the picture computer is not working at the moment and the laptop I am using does not have photoshop.)

Pretzel and Peanut Crusted Tofu

1 cup pretzels
1/2 cup peanuts
2 tbs nutritional yeast
1 tbs flax meal
1 tsp paprika
1 tsp cumin
1/2 tsp salt

1/2 cup soy/almond milk
1 block tofu pressed and sliced into 12 pieces

Preheat oven to 400 degrees. In a food processor mix the pretzels and peanuts until they resemble a bread crumb texture. Place in a bowl and mix in additional seasonings.  In a separate bowl add the milk. Dip each piece of tofu in the milk and then coat in the crumb mixture. Place on a baking sheet and bake for 20-25 minutes turning once in the middle of cooking.

For the Mango Gravy

2 tbs vegan butter
1/3 cup flour
1/2 small onion, diced
2 cup vegan beef flavored broth
1/4 cup mango chutney
salt and pepper to taste

In a sauce pan on medium melt down the butter. Add the flour and mix until a paste forms stir continuously, until golden and fragrant. Add the onions and cook for a few more minutes. Then whisk in the broth. Let in thicken and add the chutney, salt and pepper. Adjust to taste. Remove from heat to let thicken more.

Stuffed Potatoes

2 large red potatoes, baked
2 tbs butter
2 tbs soy/almond milk
TVP bacon flavored bits
Parsley, cilantro, or chive 
chopped onion or garlic
Pepper Jack Daiya cheese 

I baked my potatoes wrapped in tin foil at 400 degrees for about 45 minutes. Once cooked all the way remove from oven, cut in half and allow to cool. Once cooled carefully scoop out the middle and place in a bowl. Mash the potatoes with the butter and milk. Then mix in salt, TVP, onion, and herbs. Scoop the filling back into the potatoes and top with cheese. Put back in the oven for 10-15 minutes. 

Monday, May 16, 2011

Jenni's Mac'n'Cheese Bake.

I have had quite a few different versions of a vegan Mac'n'Cheese Bake. So many in fact, I have never taken the time to make my own version. I have pulled inspiration for this recipe from a couple lovely ladies. The first being little miss thing Isa Moskowits. The second being my friend Felecia who made an amazing bake not too long ago for one of our little neighborhood vegan feasts. It was so yummy it left me wanting more so I decided it was time to make some mac bake myself.  I don't know about you but Mac'n'Cheese has always held a special place in my heart and well..... vegan mac is just not the same. However This recipe may not taste the same....but, I think it does taste better. Now that is quite a break though in my book. Obviously you shouldn't take my work for it. Try it out for yourself. This is one of those recipes that really comes down to personal preference. However I promise you it won't be too dry or taste bland by any means. I did get a two thumbs up from a meat eater when I gave her a bite of my left overs, which I brought to school with me for lunch today. (Note: Sorry for the lack of pictures...My life has been a little busy lately.)


1 box of pasta. Shells or macaroni. (I used medium shells)
3-4 slices of bread, buttered (Earth Balance)

For the Sauce:

1 1/2 cups raw cashews
2 cups vegan chicken flavored broth.
4 tbs olive oil
4 cloves garlic, minced
1 small onion, minced
1/3 cup flour
2 cups almond milk (you can use soy)
1 package daiya cheddar
1 tsp tumeric
salt and pepper to taste
4 tbs nutritional yeast
2 tbs lemon juice

Directions: Preheat oven to 350 degrees. Prepare your pasta. In a food processor add your cashews and the broth. Blend until there are no cashew chunks left. In a cast iron skillet saute the garlic and onion in a tablespoon of oil until translucent. Set aside. wipe out your skillet and add the remaining olive oil. Heat on medium and add the flour. Mix well to form a paste. Add more oil if necessary. You want to stir this constantly for about 10- 15 minutes. It is ready when it is a medium brown toasted color and it smells fragrant. Whisk in the almond milk and then the cheese. Whisk constantly so the sauce does not form clumps. Add the broth and cashew mixture. Then whisk in all your spices and lemon juice. Let simmer for 2-3 minutes. When done pour the sauce over the pasta and mix well. Pour into a 9x13 glass bake. Tear up the pieces of bread and place on top of the pasta evenly. This prevents it from drying out in the oven. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 5 more. If you want the bread on top to be more toasted turn on your broiler for a minute or two.

I hope you enjoy this recipe.

Friday, May 6, 2011

Teriyaki Tempeh and Sweet potato Sushi

Here are a few more awesome Ideas for sushi fillings. The first I used Teriyaki Tempeh with wasabi Avocado and chive and the second is spiced mashed sweet potato with shiitake mushrooms and chive. In order to save time I am going to provide a few links to some past recipes I have done....I have been pretty short on time since starting school, hence the lack of posts lately.

For the Teriyaki Tempeh

1 package Tempeh cut into small cubes
1 recipe Teriyaki Sauce

In a non stick skillet cook the tempeh until lightly browned and then pour over the sauce...let simmer until the sauce is absorbed. Set aside and let cool.

Wasabi Avocado

1 ripe avocado mashed
2 tbs wasabi powder
2 tsp hot chili sauce
Nutritional Yeast (optional)

In a bowl mash your avocado and mix in all ingredients. Adjust flavoring to taste.

Spice Sweet Potato Filling

1 Sweet Potato baked and mashed
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground clove
2 tbs pure maple syrup

Combine all ingredients. For this roll you can add some shiitake mushrooms.

Follow my first sushi recipe for instructions on how to prepare the Sushi. Here

Saturday, April 9, 2011

Heirloom Tomato Au'Gratin

Oh Boy, we were loving this this. You just cant go wrong with the flavors of Heirloom tomatoes and Fresh thyme. If you are a huge fan of Heirloom Tomato's you must try this out. I can't wait to make this again with the tomatoes from our garden this year.

3 pounds ripe heirloom tomatoes, cut 1/3-inch slices  
sea salt  
extra virgin olive oil  
1 large sweet onion, finely chopped  
2 cups seasoned panko bread crumbs
1 tablespoon minced garlic  
2 tablespoons agave nectar
freshly ground black pepper  
3 teaspoons fresh thyme leaves, chopped  
1/2 cup vegan Parmesan cheese
1 cup daiya mozzarella cheese

Preheat the oven to 350 degrees. Place sliced tomatoes into a colander and sprinkle with sea salt.
Brush the bottom of a 9x13 inch glass backing dish with olive oil. Heat olive oil in a large cast iron skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme. In a bowl combine the tomatoes, agave, and pepper. toss lightly. In another medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, Parmesan, daiya, salt and pepper. Layer half the tomatoes in your baking dish, overlapping them slightly. Season with freshly ground black pepper and sprinkle with half of the onion mixture, and then half of the the bread crumb mixture. Then repeat the layers again. Bake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.

Black Bean and Corn Layered Quesadilla bake

This is something quick and easy to throw together for dinner when you don't have much time to cook.

5-6 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cups cooked black beans
1 1/2 cups water
1 1/2 cups frozen corn
4 scallions, thinly sliced, plus more for garnish
1/2-3/4 package daiya cheddar cheese.

Preheat oven to 400 degrees.   Heat oil in a large skillet over medium heat. Add onion, jalapeƱo, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and remove from heat. Taste and adjust for seasoning.  In an 8x8 square glass bake pan, brush a the bottom of pan with a dab of oil. Place a tortilla in the bottom layer with seasoned bean and veggie mixture then sprinkle with a bit of cheese and scallions, then top with another tortilla and continue until all your mix is can make as many layers as you wish...I did 5 layers.  Bake until cheese melts, 20 to 25 minutes. sprinkle pie with scallions. To serve, slice into wedges. Top with vegan sour cream, salsa, guacamole whatever you like

Tuesday, March 29, 2011

Roasted Red Pepper, Avocado, Chili Enchiladas

So this recipe is a Tex-Mex inspiration. Enchiladas used to be my favorite thing to make before I became a vegetarian. I perfected a recipe and made them all the time, Everyone loved them and every-time I made them it seemed that the huge pan was empty after 5 minutes. Since becoming a veg head I have yet to feel that same excitement over my enchiladas...Until last night. Now saying that  I have long since stopped missing the taste of meat, but it seemed I could never match the deliciousness of my non veg enchiladas with my many veggie/vegan attempts. I promise that even a carnivore wouldn't miss there meat after one bite of these. I contemplated keeping this recipe to myself, (All good cooks should have a few secrets right?) but I have a hard time not sharing, whenever I try to keep a secret recipe it always gets out eventually so I might as well blog about it now. I do hope you give these a try, you won't be sorry.


10 whole wheat flour tortillas (To make this recipe gluten free all you need to do is use gluten free tortillas)
1 Lg can Green Enchilada sauce
1 can Amy's chili (or you can use homemade if you prefer)
1 onion, chopped
1 tbs oil
3/4 cup roasted red pepper, skin removed and sliced. (you can use jarred to save time)
1 cup baby bella mushrooms, sliced
1/2 cup fresh cilantro, roughly chopped, Extra for garnish if desired
2 tbs fresh lime juice
2 ripe avocados
1 tsp salt
1/4 cup nutritional yeast.
about  1 1/2 cups diaya cheese, I used half cheddar and half mozzarella

Directions: Preheat oven to 400 degrees.  Heat oil in a skillet and saute onions until translucent. Then add roasted red peppers, mushrooms, and lime juice. Let simmer until most of the liquid has been absorbed. Then add your cilantro and can of chili. continue to simmer for 3-5 minutes. In a bowl mash the avocados with salt and nutritional yeast. A chunky texture is fine. In a large 9x13 glass casserole dish pour in enough enchilada sauce to cover the bottom. On your tortilla spread a spoonful of the mashed avocado and then top  with a spoonful of the mix and spread evenly in the center.

  Roll up and place in pan with the seam on the bottom. Continue until the pan is full.

Then top with the rest of the Enchilada sauce and sprinkle the top with cheese. Cover the pan with foil and cook for 16-18 minutes. Remove foil and cook for an additional 4-6 minutes. Garnish with cilantro, salsa, sour cream, whatever you like.

Sunday, March 20, 2011

Teriyaki Stir-Fry

This is such a great thing to throw together for dinner, you can make it as simple or as elaborate as you want and it will still taste amazing. If you want a quick dinner you can always get the pre-made sauce from the store, but I recommend making your own. As I am always trying to make my own sauce now, Everything tastes better home made. So give this a try, its very good.

Teriyaki Sauce

1/3 cup tamari
1/4 cup water 
3 tbs agave nectar
2 tbs lemon juice
1 tbs toasted sesame oil
1 tbs molasses
6 cloves garlic, minced
1-2 tbs ginger, minced
1 1/2 tbs arrowroot powder


1 tbs oil
Vegetables of your choice, I used a bag of frozen mixed veggies
tofu, drained, pressed, cubed, and cooked. I fried mine
cashews, sesame seeds, bean sprouts, etc.
Cooked rice or Soba noodles.  

Prepare your sauce, add ingredients into a bowl and mix well. In a skillet heat oil and add your veggies, cook until tender, add your prepared tofu and cashews heat thoroughly. Add the sauce and the cooked noodles (if using noodles) and stir-fry using thongs or chopsticks. Toss with bean sprouts and sesame seeds. If using rice serve over cooked rice. This recipe if very versatile, this is my favorite way of making it.  


Saturday, March 19, 2011

Orange Cashew Biscotti

You will Need:

1/3 cup Fresh Orange juice
2 tbs flaxmeal
3/4 cup organic raw sugar
1/2 cup canola oil
1 tsp vanilla extract
1 2/3 cup all-purpose flour
2 tbs arrowroot powder
2 tsp baking powder
1/2 tsp salt
1 tbs packed orange zest (zest your oranges first and then squeeze for juice)
1/2 cup lightly crushed cashews.

Preheat oven to 350 degrees. In a large bowl whisk together the orange juice and flax meal. Add the sugar, oil, extract and mix well. Sift in the flour, arrowroot, baking powder, salt and orange zest. When the dough starts to form kneed in the cashews. The dough will be a bit sticky, Grease a baking sheet and form your dough into a log shape about 12 inches long. Place on your baking sheet and press down to flatten the dough to about 4 inches wide. Bake for 28 minutes or until lightly puffed. Remove and allow to cool for about 30 minutes.  Turn the oven to 375 degrees. Once cooled transfer to the cutting board and with a shape knife cut into slices pressing down in one motion. You don't want to use a serrated knife or saw the slices, because this will cause them to crumble into pieces. Place back onto the baking sheet cut side down and bake for 12-15 minutes.  Allow to cool and store in an airtight container.

Tuesday, March 15, 2011

Sushi Lovers

So Last night I made sushi for the first time! It was a lot of fun and pretty easy too. I thought it was so delicious. Jesse said it was the best sushi he has ever tasted, Although I find that hard to believe, I guess it was pretty darn good. However I can't really take any credit for this I all goes to my girl Isa. Having never made sushi before I decide to use the Spicy Tempeh Nori rolls from the Veganomicon. You can't go wrong with any of Isa recipes. If you don't have the veganomicon you should pick up a copy, I think it is a cookbook every vegan and non vegan alike should have in there kitchen. For non vegans this cookbook will prove that we don't sacrifice taste or nutrition for compassion. I will for sure be making sushi all summer, since it requires very little cooking it is perfect for hot summer nights! Now that I have down the method of making sushi I will be experimenting with my own Ideas from now on. I will be sure to post what I come up with. In the mean time I will leave you with Isa recipe It is a great place to start if you have never made sushi before.

Spicy Tempeh Nori Rolls (makes 4 rolls)

For the Sushi rice:

1 cup sushi rice
2 tbsp rice vinegar (do not use regular white vinegar)
1 tsp sugar

(Jenni's Notes: I actually didn't realize I was out of rice vinegar when I started making this. It's something I always have so I forgot to check when I was making my shopping list. I ended up using Mirin, it is sweet rice seasoning, It worked fine but next time I will be sure to use rice vinegar.)

Spicy tempeh filling:

1/2 (4 oz) package tempeh
2 tbsp vegenaise
1/2-1 tsp hot chile-sesame oil
4 sheets nori seaweed
1 scallion, white part discarded, sliced lengthwise into narrow strips
1 ripe avocado, peeled, seeded, and sliced into 1/4 inch-wide strips
1 tbs toasted or black sesame seeds (more if using them to coat inside out rolls)

(Jenni's Notes: I could not find Chile-sesame oil so what I did was mix together Asian chili hot sauce and some sesame oil. I ended up using about 4 times the amount the recipe called for because it was not spicy enough for me, so adjust to taste.)

In a heavy-bottomed, 2 quart pot or saucepan with a cover, combine the rice plus 1 1/4 cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice for 20-22 minutes, until it is tender and the excess liquid has been absorbed. Or, prepare the rice according to the package instructions. Remove from heat.
     Empty the hot rice into a large glass or plastic bowl. sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap and let cool for 10-15 minutes. When the rice is slightly warmer than room temperature (but not completely cold), it's ready to work with.
     While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the vegenasie and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.
To assemble:

   Fill a hallow cup with about 1/3 cup of water and a ablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup's worth, gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be less thank 1/3 inch think.

2. Place a small amount of the fillings across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling- the less filling, the easier the sushi will be to roll. Aim for about 1 1/2 tbs of spicy tempeh, three strips of avocado, and some scallion strips. You'll figure it out.

3. Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep our grip relatively tight, for a firm roll.

4. Slice your roll into 1-inch pieces with a shar, serrated knife. That's it!

     Pear and Tempeh Roll: Substitute 1/2 recipe (about 1 1/2 cups) of creamy Asian Pear and Tempeh Salad, for the spicy tempeh filling.

Creamy Asian Pear and Tempeh Salad with Wasabi Dressing

1 8 oz package tempeh, diced
1/2 cup small, sweet fresh or frozen green peas
2 tsp soy sauce
1 scallion, sliced very thinly
1 Asian pear or other firm, crisp pear, pitted and cut into 1/2 inch chunks
1 cup vegenaise
1 1/2-2 tsp wasabi powder
2 tsp lime juice

In a steamer basket, steam the tempeh for 10 minutes, Add the peas and steam for another 3-4 minutes untill the peas are bright green and tendar. Remove from the steamer, sprinkle with soy sauce, and toss into a large bowl with the scallion. Allow to cool for a few minutes. Crush the cupes of tempeh a little with your hands. and toss in the diced pear.
    In a small bowl , whisk together the vegenaise, wasabi powder, and lime juice. Taste and adjust the spice level with more wasabi if necessary. pour dressing over tempeh mixture, stir to combine everything, and place in an airtight container. Chill for at least 30 minutes or overnight, to allow the flavors to blend.

(Jenni's Notes: I was in a hurry when I was at the store and did not read the ingredients of the wasabi powder I picked up. So when I stated making this and opened the container the powder with white which was weird because wasabi is green. So I looked that the ingredients and noticed that there was actually absolutely no wasabi in it at all. I was so upset, because I actually really love wasabi and felt like the container is basically a fraud. What you are actually getting is ground horseradish. But it is not the same there is actually a big difference. It doesn't look, smell, or remotely taste the same. So I was really disappointed, I usually read all the labels but I was in a hurry and by the looks of the container I thought I was getting exactly what it said. So be care if you go to pick out wasabi powder and don't be fooled like I was.)

Inside Out Rolls

     Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.
     Simply prepare your nori roll as directed, spreading the rice onto about 2/3 of the nori sheet. Place a sheet of plastic wrap on top, gently slide your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion....flip everything upside down. Remove the bamboo mat from underneath and place on the countertop. Place the nori and rice-plastic wrap side down on the mat. Place the fillings as usual on the edge without the rice underneath it. Then, carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.
     For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seed, black sesame seeds, toasted nori flakes or Japanese ground up red pepper.

Tuesday, March 8, 2011

Cinnamon and Sage Crusted Tempeh in a Piccata Sauce

Cooked this up for dinner last night and the flavors were excellent. The Cinnamon cuts the citrus of the sauce so perfectly and then the sage brings an earthy and pungent flavor to the dish. This is an easy dish to prepare and also a budget friendly meal. If you are looking for something new to try I highly recommend trying this out. If you do please leave your comments below, I would love the hear with you think. I based this recipe from one I found in Vegetarian times, but I  made some adjustments and decided to add cinnamon.

Piccata Sauce

1 tsp olive oil
1 tbs minced garlic
1 cup  white cooking wine
1/4  cup lemon juice
1 tbs capers, drained
salt and pepper to taste
1 1/2 teaspoons corn starch dissolved in 1 /12 tablespoons of water

Cinnamon and Sage Crusted Tempeh

1 8oz package of tempeh cut into 6 equal triagles
1/2 cup almond milk
1/2 cup cornmeal
1 tbs chopped fresh sage
1 1/2 tsp cinnamon
oil for cooking

To prepare the sauce, heat the oil over medium high  in a sauce pot and add the garlic, cook for 30 to 40 seconds. Add the wine, lemon juice, capers, salt and pepper. Cook for about 10 minutes on a soft simmer.
Stir in the corn starch mixture and continue to cook for 3 to 5 minutes. Turn off heat and set aside.

Heat about 1/8 inch oil in a skillet on medium high. Add the milk in a small bowl and then in a separate bowl add the cornmeal, sage, and cinnamon, mix well. soak the tempeh in the milk and then coat in the cornmeal mixture. Cook in the skillet until golden on both sides.

I served this with some fettuccine that I tossed in a dab of oil, salt, garlic powder and sage. Drizzle sauce over the tempeh and fettuccine.