| Jamaican Jerk Tempeh
3 large garlic cloves, minced
1 cup of minced fresh ginger
1 cup of thinly-sliced scallions, white and light green parts
1 small habanero chile, seeded, minced
1 teaspoons of salt
1 teaspoons of ground allspice
1 teaspoons of dried thyme
1 teaspoon of freshly-ground black pepper
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice
3 cup of apricot juice
2 tablespoons of pure maple syrup
2 packages tempeh - (8 oz ea),each cut cross-wise into 10 thin strips |
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Preheat oven to 350ºF. Prepare marinade: In medium bowl, whisk together all ingredients except tempeh. Pour into large, shallow baking dish. Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving.
This recipe yields 6 servings.
Per Serving: 229 Cal; 15g Prot; 10g Total Fat (1 Sat. Fat); 23g Carb.; 0mg Chol; 541mg Sod.; 1g Fiber.
Comments: When preparing chile peppers, such as habanero, wear plastic gloves so the volatile oils will not get on your skin. Also be sure to clean the cutting board and knife well before proceeding with recipe.
Recipe By: Vegetarian Times Formatted for MC7 08-28-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 47 Calories; 5g Fat (85.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat.
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