Jamaican Jerk Tempeh

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Jamaican Jerk Tempeh 01-APR-01 p. 51

Serves 6—Egg- & Diary-free

 

When preparing chile peppers, such as habanero, wear

plastic gloves so the volatile oils will not get on

your skin. Also be sure to clean the cutting board and

knife well before proceeding with recipe.

 

3 large cloves garlic, minced

1 & #8260;4 cup minced fresh ginger

1 & #8260;4 cup thinly sliced scallions (white and light

green parts)

1 & #8260;2 small habanero chile, seeded and minced

11 & #8260;2 tsp. salt

11 & #8260;2 tsp. ground allspice

11 & #8260;2 tsp. dried thyme

1 & #8260;4 tsp. freshly ground pepper

1 & #8260;2 tsp. ground cinnamon

1 & #8260;2 tsp. ground nutmeg

2 Tbs. olive oil

1 Tbs. fresh lemon juice

3 & #8260;4 cup apricot juice

2 Tbs. pure maple syrup

2 (8-oz.) pkgs. tempeh, each cut cross-wise into 10

thin strips

1. Preheat oven to 350°F. Prepare marinade: In medium

bowl, whisk together all ingredients except tempeh.

Pour into large, shallow baking dish.

2. Add tempeh, turning to coat. Cover and bake, 40

minutes. Remove from oven and let stand 5 minutes

before serving.

PER serving: 229 CAL; 15 G PROT; 10 TOTAL FAT (1 SAT.

FAT); 23 G CARB.; CHOL; 541 MG SOD.; 1 FIBER

 

 

 

 

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