| 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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