When I was carnivorous, this chicken dish was one of my favorites (my aunt makes a fabulous version). If you eat chicken, use 2 1/2 lbs. of chicken to replace the tempeh; all other steps are the same. Tempeh was what first convinced me that vegetarians can eat well & enjoy it too. Tempeh has a firmer texture than tofu, making it a great substitute for meat, and has a higher protein content since it’s less processed (the whole soybean is preserved). This recipe’s extra delicious if you marinate overnight. Recipe adapted from The Silver Palate Cookbook. Serve with couscous or rice, and share with deserving friends. Bon appetit! (And I promise you, the prunes just add a little sweetness to counter the saltiness of the olives & capers. They don’t make this dish ‘gross.’ That was my fear!) xo-m
* Around 2 lbs tempeh, cut into strips
* 1/2 head of garlic, peeled and finely puréed
* 2 Tbsp dried oregano
* Coarse salt and freshly ground pepper to taste
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 1/2 cup pitted prunes
* 1/4 cup pitted Spanish green olives
* 1/4 cup capers with a bit of juice
* 3 bay leaves
* 1/4 cup brown sugar (more to taste)
* 1/2 cup white wine
* 2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the tempeh pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 300°F.
3 Arrange tempeh in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle tempeh with brown sugar and pour white wine around them.
4 Bake for around 30 minutes, basting frequently with the pan juices.
5 With a slotted spoon, transfer tempeh, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Share with lucky friends.