Ingredients:

2- 8 oz. packages of Tempeh, cut in half, then in quarters, then sliced horizontally to make each quarter thinner (you should have 8 pieces from each 8 oz pk)

1 organic onion, cut in half, then sliced into crescent moons

1 lb organic baby portabella mushrooms, sliced

1 can organic fire roasted tomatoes

2 cups assorted cherry tomatoes

¼ cup small capers

¼ tsp red chili flakes, optional

1 cup organic calamata olives, sliced

2 Tbsp chopped garlic,

¼ cup, chopped Italian parsley, stems removed

Fresh herbs, oregano, sage, rosemary, thyme and basil

¼ cup white wine

Salt and Pepper to taste

Olive oil

Directions:

1. Cover the bottom of wok with olive oil. When oil is hot, add the onions, and cook for 5 minutes until translucent. Next, add the garlic and mushrooms, and cook until most of the liquid has evaporated.

2. Meanwhile, steam the tempeh for 10 minutes, and then transfer to a cookie sheet, lined with parchment paper and sprayed with olive oil.

3. Bake in the oven at 350 until lightly golden brown.

4. While the tempeh is cooking, add the can of fire roasted tomatoes to the wok. Then add the cherry tomatoes and white wine. Add the red pepper flakes, if desired.

5. Next add the rest of the herbs. I used 3 sprigs of thyme, 2 small sprigs of rosemary, 6 sage leaves, ¼ cup of fresh basil, and 2 Tbs. of fresh oregano. Cook at high heat for a few minutes, allowing some of the liquid to evaporate and flavors to meld, then reduce the heat and add the olives and capers. Season with salt and pepper.

6. Remove the sprigs of thyme and rosemary. Add the chopped parsley and cook for a few more minutes to bring the flavors together. Pour mixture over the cooked Tempeh. Serve with your favorite grain.