• 2 tsp. fennel seed, crushed
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 2 tsp. lemon zest
• 1 tsp. salt (optional)
• 1 tsp. pepper
• 1 lb. tempeh, cut into 1 inch slices
• 1 lemon, sliced

Preheat oven to 400°F. Combine first 6 ingredients in a bowl. Spread half the mixture onto tempeh slices. Arrange tempeh in the bottom of a lightly oiled baking dish. Bake 15 minutes or until lightly golden. Serve tempeh with remaining marinade and lemon slices.

Per serving: calories 363, fat 22.5g, 52% calories from fat, cholesterol 0mg, protein 22.3g, carbohydrates 24.0g, fiber 7.6g, sugar 1.0g, sodium 9mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 1.2, Lean meat: 2.3, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Fumé Blanc, or Chenin Blanc.