Free Recipe Blackened Fruit Jerk Tempeh
Recipe Type: C Recipes
Recipe Preparation: freeze
Cooking Ingredients for Blackened Fruit Jerk Tempeh Recipe
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
Blackened Fruit Jerk Tempeh Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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