| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Cajun, Creole, Carribbean, Tvp, Seitan | 4 | servings |
INGREDIENTS
| 1/2 | Scotch Bonnet or Habanero chile pepper; to 1 whole pepper rib and seeds removed or 1 tbsp hot sauce, or to taste | |
| 2 | Cloves garlic; minced, to 3 cloves | |
| 1 | ts | Fresh ginger; grated |
| 4 | Scallions; coarsely chopped | |
| 1 | Mango; coarsely chopped | |
| 2 | tb | Dark rum; or red wine |
| 1 | tb | Molasses |
| 1 | Lime; juiced | |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Extra virgin olive oil |
| 2 | tb | Sugar |
| 1 | ts | Allspice |
| 1 | ts | Dried thyme |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Cloves |
| 16 | oz | Tempeh; (2 8oz pieces) sliced in 1/2 vertically and horizontally pierce several times with a fork |
| Canola oil; to cook tempeh, or safflower oil |
INSTRUCTIONS
Puree chile, garlic, ginger, scallions, and mango. Add rum, molasses, lime, vinegar, and olive oil. Continue to blend. Add remaining ingredients (except tempeh). Jerk sauce should be thick; but you can add water if not blending well. Lay out tempeh in 1 or 2 large freezer bags. our jerk sauce in bag. Make sure tempeh is well coated. Seal bag and lay on a large plate. Refrigerate overnight. Heat about 1 tablespoon oil in skillet. Fry tempeh about a minute or so on each side, or until crisp and blackened. Serve immediately. Serve with corn relish and mashed potatoes or rice. From Ellen C. <ellen@elekta.com> Per serving: 364 Calories; 12g Fat (30% calories from fat); 23g Protein; 43g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates Recipe by: Ken Charney, PCC Natural Markets, Seattle TOH Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Nov 3, 1999, converted by MM_Buster v2.0l.
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