Jamaican Jerk Tempeh
September, 2004

Serves 4 / The Scotch bonnet peppers used in this recipe give the jerk seasoning its colorful, piquant character. They look like tiny paper lanterns and vary in color from bright red, orange and yellow to green. Wear rubber gloves when working with them and take care not to touch your eyes or other mucous membranes; they're hotter than jalapeños.

4 scallions, chopped
1 small red onion, chopped
2 Scotch bonnet or jalapeño peppers, chopped
2/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons peanut oil
2 tablespoons brown sugar
1 tablespoon fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 pound plain tempeh


1. To make the jerk seasoning, combine scallions, onion and peppers in a food
processor and purée into a paste. Add remaining ingredients except tempeh and
process until mixed. Set aside.
2. Holding a knife parallel to the cutting surface, slice the tempeh cake in half,
forming two thinner cakes; then cut in half crosswise to form four patties of equal
size.
3. Bathe each cake in the jerk marinade and place on a hot grill. Cook until lightly charred on both sides, basting with marinade periodically. When cooked on both
sides, bathe tempeh again with the jerk seasoning.

Calories 356,Fat 13,Perfat 32,Cholesterol 0,Carbo 38,Protein 24,Fiber N/A,Sodium N/A