Blue Plate Special #28: Tempeh Piccata with Sautéed Spinach & Mashed Potatoes

Candle 79’s most famous dish is Seitan Piccata. Since we don’t eat seitan, I decided to make it with tempeh.  It came out great!  Find the recipe for the piccata sauce on page 89.

Tempeh
1 8oz package tempeh*
Flour
Sunflower oil

I have been converted to *Barry’s Tempeh (Grown in Brooklyn!)  It is made fresh so I just cook it straight up.  If you use regular tempeh from the package, steam it first for 15 minutes.

Cut the tempeh into 6 to 8 pieces and dredge in flour.  Heat oil in a non-stick skillet and cook until crispy and golden brown on both sides.

Sautéed Spinach

1 teaspoon olive oil
1 box baby spinach
Olive oil
Salt

Saute spinach in a drop of olive oil and a dash of salt.

Mashed Potatoes
2 yukon gold potatoes
Soy milk
Earth Balance
S and P

Boil the potatoes until soft.  Drain and mash the potatoes and add enough soy milk and Earth Balance to make the potatoes creamy.  Season with salt and pepper.

To serve, spoon the sauce onto a plate.  Make a mound of mashed potatoes, top with spinach and then tempeh.  Garnish with a sprig of parsley.  Enjoy!

One thought on “Blue Plate Special #28: Tempeh Piccata with Sautéed Spinach & Mashed Potatoes

  1. thanks for the compliment on the tempeh…we love what we do and it shows. Have you tried any of our specials, white bean w/quinoa and dandelion tempeh last week we made pinto bean and quinoa tempeh. they are quite good and a different texture…no soy.Barry

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