book - Skewers of Baby Squash and Tempeh in Pineapple-Ginger Marinade

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Skewers of Baby Squash and Tempeh in Pineapple-Ginger Marinade

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup unseasoned rice vinegar

1/4 cup mirin

1/4 cup unsweetened pineapple juice

1/4 cup minced fresh cilantro

2 tablespoons grated fresh ginger

1 1/2 tablespoons soy sauce

2 cloves garlic -- minced

16 baby summer squash

8 ounces soy tempeh -- cut in 1 " cubes

1 cup uncooked long-grain brown rice

1/4 teaspoon salt

1 large red bell pepper

1 1/2 cups peeled and cubed pineapple -- see note

8 wooden skewers -- soaked in water for 10 minutes

 

Combine the vinar, mirin, pineapple juice, cilantro, ginger, soy sauce, and

garlic in a large shallow dish. Add the squash and tempeh, toss gently to coat,

cover, and refrigerate. Allow to marinate for about 1 hour.

 

Preheat the grill to medium-high. Place 2 1/4 cups of water in a medium

saucepan over high heat and bring to a boil. Add the rice and salt, cover,

reduce the heat to very low, and cook for about 35 minutes. Turn off the heat

and allow to stand for at least 5 minutes before serving.

 

Meanwhile, cut the bell pepper in half lengthwise. Remove and discard the stem,

seeds, and white membrane. Cut the pepper into about 1 1/2-inch-square pieces.

Just before grilling, evenly distribute the squash, tempeh, red bell pepper, and

pineapple among the skewers, arranging in an alternating pattern. Reserve the

remaining marinade. Place the skewers on the grill and cook for 4 minutes, then

turn and grill about 4 minutes longer. Mound the rice into the center of each

serving plate. Place two skewers atop each serving. Strain the reserved

marinade and pass it as a sauce.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 23 Calories; trace Fat (2.9% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 521mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.

 

NOTES : Baby squash make a great presentation here, but you can substitute

slices of larger squash. The pineapple juice, cilantro, and fresh ginger make a

great flavor combination.

Note: Fresh pineapple is best in this dish, but drained canned pineapple chunks

may be substituted. Buy a brand that has no added sugar, if possible.

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