Piccata Sauce:
1 to 2 cloves garlic, minced ( 1 1/2 teaspoons)
2 cups dry white wine
1/2 cup fresh lemon juice
1 tablespoon capers, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water

Tempeh Triangles:
1/2 cup plain soy milk
1 tablespoon Dijon mustard
1/2 cup cornmeal
1/4 cup all-purpose flour
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces tempeh
2 tablespoons olive oil
lemon slices for garnish

1. To make the piccata sauce, roast garlic in a dry skillet over medium heat for 20 seconds. Add wine, lemon juice, capers, salt, and pepper; cook about 10 minutes. Stir in cornstarch mixture; cook 3 to 5 minutes. Remove from heat and set aside.

2. To make the tempeh triangles, whisk together soymilk and mustard in medium-sized bowl. Combine cornmeal, flour, sage, salt, and pepper on wax paper.

3. Cut each tempeh triangle into 3 squares, for 6 squares total. Cut each square into 2 triangles. Dip triangles in soymilk mixture, dredge in cornmeal mixture and set aside.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half of the tempeh triangles about 3 minutes per side, and remove. Add remaining oil to the skillet, and repeat.

5. Arrange tempeh triangles on serving plates and top with sauce. Garnish with lemon slices.

Per Serving:
320 calories; 16g protein; 10g total fat (1.5g saturated fat); 28g carbs; 0mg cholesterol; 510 mg sodium; 5g fiber; 3g sugars.