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Tempeh Triangles With Piccata Sauce

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1 1/2 tsp. minced garlic

1/2 cup fresh lemon juice

2 cups dry white wine

1 Tbs. capers, drained

1/2 tsp. salt

1/2 tsp. black pepper

1 Tbs. cornstarch dissolved in 3 Tbs. water

1/2 cup soymilk

1 Tbs. Dijon mustard

1/2 cup cornmeal

1/4 cup all-purpose flour

2 Tbs. chopped fresh sage

1/4 tsp. black pepper

2 8-oz. pkg. tempeh

2 Tbs. olive oil

Lemon slices for garnish

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