Recipe - Blackened Fruit Jerk Tempeh

One half 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 teaspoon Fresh ginger; grated
4 Scallions; coarsely chopped
1 Mango; coarsely chopped
2 tablespoon Dark rum; or red wine
1 tablespoon Molasses
1 Lime; juiced
1 tablespoon Balsamic vinegar
1 tablespoon Extra virgin olive oil
2 tablespoon Sugar
1 teaspoon Allspice
1 teaspoon Dried thyme
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Cloves
16 ounce Tempeh; (2 8oz pieces)
cut or sliced up in One half vertically
and horizontally pierce
several times with a fork
Canola oil; to cook tempeh,
or safflower oil

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 One half Starch/Bread; 2 One half Lean Meat; One half Vegetable; 1
Fruit; 1 Fat; One half Other Carbohydrates

Recipe by: Ken Charney, PCC Natural Markets, Seattle TOH

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Nov 3,
1999, converted by MM_Buster v2.0l.