Jerk Tempeh

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* Exported from MasterCook *

 

Jerk Tempeh

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 scallions -- chopped

1 small red onion -- chopped

2 Scotch bonnet or jalapeño peppers -- chopped

2/3 cup soy sauce

1/4 cup red wine vinegar

2 tablespoons peanut oil

2 tablespoons brown sugar

1 tablespoon fresh thyme

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 pound plain tempeh

 

To make the jerk seasoning, combine scallions, onion and peppers in a food

processor and purée into a paste. Add remaining ingredients except tempeh and

process until mixed. Set aside.

 

Holding a knife parallel to the cutting surface, slice the tempeh cake in half,

forming two thinner cakes; then cut in half crosswise to form four patties of

equal size.

 

Bathe each cake in the jerk marinade and place on a hot grill. Cook until

lightly charred on both sides, basting with marinade periodically. When cooked

on both sides, bathe tempeh again with the jerk seasoning and serve with

Coconut-Raisin Brown Rice or Confetti Black Beans.

 

Source:

" http://www.angelfire.com/hi/pamrecipe/cooking.html "

 

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Per serving: 126 Calories (kcal); 7g Total Fat; (47% calories from fat); 3g

Protein; 14g Carbohydrate; 0mg Cholesterol; 2749mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : The Scotch bonnet peppers (habañero) used in this recipe give the jerk

seasoning its colorful, piquant character. They look like tiny paper lanterns

and vary in color from bright red, orange and yellow to green. Wear rubber

gloves when working with them and take care not to touch your eyes or other

mucous membranes; they're hotter than jalapeños.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0