Ingredients:

• 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
• 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

Preparation:

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.

Bonus Recipe!

White Wine & Miso Braised Baby Bok Choy

Ingredients:

• ¼ Cup canola, safflower or corn oil
• 2 Stocks baby bok choy (cut length wise)
• ½ Cup onion (small dice)
• 3 Cloves garlic (minced)
• 2 Teaspoon dry thyme
• 1 Teaspoon Mediterranean salt
• 2 Teaspoon white miso
• 3 Tablespoons white cooking wine

Preparation:

Step 1: In a large skillet, heat oil on a medium high heat. Add onions and garlic. Sauté for about 2 minutes.

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

Ayinde Howell: A life long vegan, and professional vegan chef for 12+ years is one of the few walking advertisement for his own talents. A fourth generation entrepreneur at are 20 he co-founded Hillside Quickies Vegan Restaurant chain in Seattle, he was Chef/Owner and creative force behind a ground breaking menu of burgers, sandwiches and wraps. Ayinde grew the business to become the corner stone of a now 4 location chain and was one of the most favorably reviewed restaurants in the Pacific Northwest, vegan or not. Ayinde currently resides in New York City as Executive Chef, and editor and Chief of ieatgrass.com and the self proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American. Twitter: @Ayinde Facebook: Facebook.com/ieatgrass

Tempeh Picatta Photo: Kate Echle