| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Veg02 | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Tamari |
| 1/4 | c | Tarragon vinegar |
| 2 | tb | Lemon juice |
| 2 | tb | Olive oil |
| 1 | tb | Fresh or 1 teaspoon dried basil |
| 1 | tb | Fresh or 1 teaspoon dried thyme |
| 1 | tb | Fresh or 1 teaspoon dried cilantro |
| 2 | Cloves garlic; crushed | |
| 1/8 | ts | Black pepper |
| 8 | oz | Tempeh; cut into 8 cubes |
| 1 | Red pepper | |
| Cut into 1/2-inch strips | ||
| 1 | Green pepper | |
| Cut into 1/2-inch strips | ||
| 1 | md | Onion; quartered |
| 1 | sm | Zucchini |
| Sliced 1/2-inch thick | ||
| 1 | Yellow summer squash | |
| Sliced 1/2-inch thick | ||
| 12 | md | Mushrooms |
| 8 | Cherry tomatoes |
INSTRUCTIONS
"This is Melissa Goldman's recipe for the best barbecue ever."... From The Simple Soybean and Your Health, pp. 203, Mark & Virginia Messina with Kenneth Sechtel. In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive oil, basil, thyme, cilantro, garlic, and black pepper for a marinade; shake well to mix. Place the tempeh cubes in a steamer or metal sieve over boiling water and steam for 15 minutes. In a large bowl, combine the red pepper, green pepper, onion, zucchini, squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and refrigerate for at least 1 hour. On four skewers, alternate the vegetables and tempeh. Grill for 5-7minutes, turning frequently and brushing with the marinade. Serve the vegetables and tempeh either on or off the skewers. Yield: 4 servings. Per serving: 273 calories; 20 grams protein; 12 grams fat; 26 grams carbohydrate; 36%fat. Recipe by: http://soyfoods.com/recipes 3/99 Converted by MM_Buster v2.0l.
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