Tempeh Piccata with Kale and Whole-Wheat Spaghetti
16 oz, cut into 16 triangles (wild rice variety recommended)
Fresh lemon juice
¼ cup(s), squeezed from 2 lemons
Fat free vegetable broth
½ cup(s), or water
1 Tbsp, small
¼ pinch, freshly ground
¼ cup(s), fresh, chopped
1 small, chopped (about 1/3 cup)
8 cup(s), fresh, chopped (about 2 bunches)
Cooked whole-wheat spaghetti
2 cup(s), kept hot
- Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, about 3 minutes per side; remove from skillet and keep warm.
- Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.
- Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.
- To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.