Vegan Piccata Sauce!

One of my favorite dishes before becoming vegan, and even pescotarian, was chicken piccata. I ate a lot of chicken, but I have always loved anything that includes capers. So, when I came across this recipe for Tempeh Triangles with Piccata Sauce, I had to try it. I decided to blend the tempeh and make a faux chicken salad with them instead, but I kept the piccata sauce and made a soy curl pasta with it. Here is the oh so easy piccata recipe. Enjoy!

Piccata Sauce

1 1/2 t minced garlic
1/2 c fresh lemon juice
2 c dry white wine
1 T capers, drained
1/2 t salt (capers are salty, so you could omit this if you wanted)
1/2 t black pepper
1 T cornstarch dissolved in 3 T water

Roast garlic in skillet over medium heat, 20 seconds or so. Add lemon juice, wine, capers, salt and pepper; cook about 10 minutes. Stir in cornstarch mixture; cook 3-5 minutes. Remove from heat, and set aside. Use as you wish- a topping for grilled "chicken", with the original recipes of tempeh triangles, or mixed in with pasta and soy curls.

The original recipe was taken from The Vegetarian Times, March 2005 issue

End of Summer Pasta

Recently, I made an awesome dish that was prefect for bringing in the close of summer. I love pasta and eat it at least once a week. This dish combined pasta, some roasted veggies, and originally called for marinated chicken (I used soy curls instead). I have always sauteed soy curls, but this time I broiled them in a roasting pan with the marinade and it is my new favorite way to cook them. Here is the basic recipe of the marinade and I how I roasted the soy curls. Super easy and really tasty!

1 c olive oil (I haven't used oil for cooking in a year, so I used water)

1/3 c reduced sodium soy sauce

1/4 c balsamic vinegar

3 T mustard (I used my homemade stone ground mustard)

6 cloves of garlic, peeled and minced

2 1/2 cups of soy curls (or other chicken substitute)

Whisk marinade ingredients together. Rehydrate soy curls, drain excess liquid, and marinate soy curls in marinade, in the refrigerator, for 20-40 minutes. Pour marinade and soy curls out onto a roasting pan and broil for 20 minutes or so, turning the soy curls a couple of times until they reach desired consistency.

Here is the original recipe from Sunset Magazine, September 2005.