Mediterranean Tempeh with Apricots and Capers



A few years ago my parents made the switch to vegetarianism, making the entire family one big happy veggie bunch. I am really proud of them.

My mom has done an amazing job of going through some of her favorite old recipes and converting them to vegetarian options. This recipe is one of those success stories. My family used to enjoy this dish with chicken in the place of tempeh, however as vegetarians we have found that tempeh works perfectly!

Tempeh, in my opinion, is infinitely more desirable than tofu. Thus, if you have tried meat substitutes and had bad experience with tofu(which is really not that hard to experience), give tempeh a try, and use it in this recipe! You will EAT IT UP (haha).

With only five easy steps, you can prepare one fantastic entrée for your family with no sweat. Serve alongside wild rice and a side salad, and you’re good to go!

From my kitchen to yours,

Happy Cooking  🙂




  • 2 packages of Tempeh
  • 1 head of minced garlic
  • 1 ½ Tablespoons of oregano
  • Sea salt and Pepper to taste
  • ½ Cup Red wine vinegar
  • ½ Cup olive oil
  • 1 Cup pitted prunes
  • 6 oz. dried apricots
  • 2 ½ oz. pitted Spanish green olives, drained
  • 3 ½ oz. jar capers + some juice
  • 6 Bay leaves
  • 1/3 Cup brown sugar
  • 1 Cup white wine
  • Optional: Wild Rice to serve alongside!


  1. Combine all ingredients. Cover and marinade overnight, or if preparing the same day, for a minimum of 1-2 hours.
  2. Preheat oven to 350˚F.
  3. Evenly spread the ingredients into a 9 x 13 Pyrex dish.
  4. Sprinkle the top with the brown sugar and white wine.
  5. Bake for 35-40 minutes, and serve warm with wild rice.



Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this delicious recipe? Try these other scrumptious dishes from ‘A Rented Kitchen’ (Recipe links below!):


Balsamic Bruschetta

There are probably a million ways to eat bruschetta. At the bistro I work at, it’s all about the pesto. For some, it’s all about the add-ins (ie capers, cheese, onion, etc.).  For others, it is all about the bread, or all about the tomato variety. Fortunately, however you choose to do bruschetta, it’s pretty hard to mess up.

After playing around some in my tiny rented kitchen, I found this combination of flavors and ingredients to be my favorite. This dish is perfect as an appetizer, or as a meal served along side a delicious fresh salad. This recipe is also perfect for these late summer months, while the tomatoes are fresh and can easily be found at the farmer’s markets. Celebrate these last few weeks of summer! Enjoy some balsamic bruschetta.


  • 1 baguette, sliced into ½ inch thick slices
  • 3 Tablespoons chopped fresh basil leaves
  • 2 medium tomatoes, chopped (about 1 ½ cups)
  • ½ teaspoon garlic powder
  • 2 teaspoons capers, drained
  • 2(+) Tablespoons olive oil
  • 2 teaspoons balsamic vinaigrette
  • ¼ cup crumbled feta cheese
  • Black pepper and salt to taste


  1. Preheat the oven to 375 degrees.
  2. Arrange the slices of bread on an ungreased cookie sheet. Using a pastry brush, brush the tops of each bread slice with a coat of olive oil.
  3. Bake the bread 5-8 minutes, or until crispy on the bottom and turning a golden brown.
  4. While the bread is cooking, mix the remaining ingredients in a medium sized bowl.
  5. Serve each slice of bread with a spoonful of the tomato mixture- garnishing with crushed black pepper and/or salt as desired.


Notes and Tips!: