Melissa is the author of the best piccata vegan or not. We decided we wanted some so we changed up a couple of the elements and were pleasantly surprised. We started by preparing some tempeh according to Melissa’s recipe and setting it on low to simmer.
We sauteed some spinach with garlic and flake red pepper.
Next we sauteed some polenta.
I served it all up hot with extra lemon caper awesomeness poured over the top and a sprinkle of paprika.
It was delicious and did not last long. I ended up having to make another batch immediately after this one disappeared. What this really translates to is a recipe that’s robust and reproducible. A huge “THANKS!” goes out to co-author Melissa. She’s pretty rad.
This is Brent and Christie, signing off!