In a blender, combine the juice, raspberries, vinegar, honey, and salt until smooth. Strain the puree through a sieve to remove the seeds and large pieces. Add approximately 2 tablespoons of olive oil to a hot stainless steel skillet over medium high heat. Add the tempeh and saute until light golden brown on all sides. Remove the tempeh to a piece of paper towel and drain. Reduce the heat to medium. Add another 2 tablespoons olive oil to the skillet and saute the onions for 2 minutes or until translucent. Add the peppers, parsley, oregano and saute until tender. Add the pineapple, strain the puree and ¾ cup of vegetable stock. Bring to a simmer, stirring. Mix the remaining vegetable stock with the arrowroot and slowly add to the skillet. Continue stirring until the sauce thickens and becomes translucent, remove from the heat and add the tempeh strips. Serve immediately over brown rice.