Barbecued Tempeh with Basil, Hyssop, and Ginger

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* Exported from MasterCook *

 

Barbecued Tempeh with Basil, Hyssop, and Ginger

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Barbecue Sauce

6 tomatoes

1 onion -- quartered

1 head garlic

3 tablespoons olive oil

1/3 cup ginger syrup

salt and black pepper

1/2 cup stock

1/4 cup apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 5 1/2 oz can tomato paste

1 teaspoon mustard powder

6 fresh thyme leaved

1 sprig rosemary

1 sprig sage

1 teaspoon cayenne pepper (or to taste)

Tempeh

1 cup Barbecue Sauce (from above recipe)

3 sprigs basil -- shredded

3 sprigs hyssop -- shredded

2 tablespoons chopped candied ginger

4 squares frozen tempeh

fresh basil or hyssop sprigs for garnish

 

Preheat oven to 400F. Lightly grease a shallow baking pan.

 

Using a sharp knife, core tomatoes, cut in half, gently squeeze out seeds and

liquid. Arrange halves in prepared baking pan, cut-side down. Add onion wedges

to pan.

 

Rub loose skin from outside of garlic; cut 1/4 inch off top and place, cut side

up, on baking pan with tomatoes and onion. Drizzle with oil.

 

Bake in preheated oven for 45 to 60 minutes or until garlic is very sofy and

onioons are browned (tomatoes will be full of liquid). Remove from oven; allow

to cool slightly. Remove tomato skins.

 

Squeeze roasted garlic cloves into a food processor or blender. Add roasted

onions, tomatoes with their liquid, and ginger syrupp; process until smooth.

Season to taste with salt and pepper, if desired.

 

Transfer puree to a saucepan; add stock, vinegar, lemon juice, soy sauce, tomato

paste, mustard, thyme leaves, rosemary, sage, and cayenne. Simmer for 15

minutes. Use sauce immediately or allow to cool. Keep in refrigerator no

longer than 1 week, or freeze in 1-cup quantities.

 

In a small bowl, combine 1 cup barbecue sauce, basil, hyssop, and ginger.

 

In a shallow baking dish, arrange tempeh squares in a siingle layer. Pour

barbecue sauce over; marinate for at least 2 hours at room temperature or in the

refrigerator overnight.

 

Preheat barbecue to medium-high. Lift squares out of mariinade and grill,

basting occasionally, for 3 minutes per side. Heat marinade and drizzle over

tempeh to serve. Garnish with sprigs of fresh basil or hyssop.

 

Judy's note: Though the recipe doesn't get specific about the amount of tempe,

I'd assume 2 8 oz pkgs, and cut each in half.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 193 Calories; 11g Fat (47.9% calories

from fat); 4g Protein; 24g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

585mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : Hyssop is a perennial herb, native to central and southern Europe, but

grown in North America. It is useful in treating coughs, bronchitus, fevers,

and sore throats. You can purchase fresh or dried sprigs in alternative/health

stores--or you can grow your own!

You can substitute maple syrup or molasses for the ginger syrup.

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