Tempeh Kabobs with Peanut Dipping Sauce

[Guest guest]

Tempeh Kabobs with Peanut Dipping Sauce 01-NOV-00 p.

58

Makes 28—Egg- & Dairy-Free

 

When making kabobs for a party, limit them to two or

three ingredients. For a beautiful presentation,

always consider color as well as taste and texture.

Here, marinated tempeh, cherry tomatoes and bell

peppers work together nicely, though you could also

experiment with baked tofu, mushrooms, blanched

carrots, winter squash, zucchini, yellow squash, baby

onions and fresh pineapple. To make ginger juice,

grate a small piece of fresh ginger and squeeze to

extract the juice.

 

8-oz. pkg. wild rice tempeh, cut into 28 cubes (

1 Tbs. Dijon mustard

1 Tbs. rice vinegar or fresh lemon juice

1/2 cup tamari or soy sauce

1/2 cup apple juice

2 large cloves garlic, minced

1 Tbs. ginger juice

2 medium yellow or red bell peppers, cut into 1-inch

squares

28 cherry or grape tomatoes

1/4 cup olive oil

Peanut Dipping Sauce (November '00, p. 58)

 

In large saucepan fitted with steamer basket, bring 2

inches water to a boil over high heat. Add tempeh

cubes; cover and steam 20 minutes. Set aside to cool.

 

In shallow glass dish, make marinade by whisking

together mustard and vinegar; whisk in tamari, apple

juice, garlic and ginger juice. Add steamed tempeh,

spooning marinade mixture over. Let stand at least 1

hour, stirring occasionally.

 

Have ready 28 (6-inch) metal skewers, or soak 6-inch

bamboo skewers in cold water 30 minutes to prevent

them from burning. Preheat oven to 375°F.

 

To assemble: On each skewer, place 1 bell pepper

square, 1 tomato and 1 marinated tempeh cube. Reserve

marinade remaining in dish for peanut sauce. Place

kabobs on baking sheet and brush with oil. Cover with

foil and bake 15 minutes.

 

Uncover and bake 15 minutes more. Serve hot with

dipping sauce.

 

PER KABOB: 49 CAL; 2 G PROT; 3 TOTAL FAT (0 SAT. FAT);

5 G CARB.; CHOL; 238 MG SOD.; 1 FIBER

 

 

 

 

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