| 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
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