(For all ingredients, please use organic versions if available)
Pan-seared Tempeh in Lemon Caper Sauce 1 package tempeh
¼ cup olive oil, divided
¼ cup flour for dredging
1 yellow onion, small dices
2 shallots, finely diced
2 cloves garlic, minced
1 ½ cups vegetable stock
1 lemon, juiced (about 2 tablespoons)
2 tablespoons capers
¼ cup roughly chopped parsley
Garlic Mashed Potatoes1 head garlic
2 tablespoons olive oil
5 potatoes, peeled and cut
1 cup non-dairy milk
¼ cup vegan margarine (Earth Balance brand suggested) or olive oil
Sea salt
Freshly ground black pepper
Roasted Vegetables
½ head cauliflower, cut into florets (about 2 cups)
½ bunch broccoli, cut into florets (about 2 cups)
3 carrots, cut into bite-size pieces (about 1 cup)
½ cup olive oil
Sea salt
Freshly ground black pepper
To find out more information about Chef Chloe Coscarelli, please visit
www.ChefChloe.com
