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.
1 8oz package tempeh*
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.
1 teaspoon olive oil
1 box baby spinach
Saute spinach in a drop of olive oil and a dash of salt.
2 yukon gold potatoes
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!