Michael
10-13-04, 09:09 PM
jerk tempeh with Quinoa avacado boats by csweihe
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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One 8 oz. package original soy tempeh
Jerk Sauce:
1/2 tsp nutmeg
1-2 tsp. allspice
1-2 tsp course ground coriander (I use pestal and mortar)
1 tsp red pepper flakes
1 clove garlic, crushed and chopped
juice of 1-2 limes
3 TBS. light oil
2 chopped green onions
3-4 c cooked Quinoa (red looks prettier here)
3 stalks fresh fennel
1/2 medium size red onion
1/2 a smaller jicama root
2/3 craisins
1-2 tbls fresh Thyme
2-3 TBS. fennel "fluff" from your 3 stalks
sea salt to taste.
Juice of one large lemon
1/4 light oil (canola or safflower)
Instructions:
-----------------------------------------------------
chop Tempeh into 1 inch cubes (if you steam it first go ahead and do that) and let it marinade in the Jerk sauce overnight...yum yum
I prefer to dump the whole thing in a pan and saute just before serving. The quinoa is prety staight forward. I dice the veggies into pieces that are similar to the craisins. I chop herbs into smaller pieces as well. This is best mixed up an hour or two before eating.
Additional comments:
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Halve an avacaado and scoop out the flesh keeping the shape in tact as much as possible. scoop out a bit more flesh form the middle hole, just to make a bit bigger. this will house your tempeh. save the "scoopins" as a garnish or eat it NOW! fill your avacado boat with jerk tempeh, place it on an ilsand of Quinoa salad and prepare to listen to your tastbuds SING!
i have "wowed" dinner party guests with this one. Great becuse you can do most of the work the day before. To eliminate pre-party stress. Of course, portion depends on the size of your avacado. If only tiny ones are available I quarter the little guys and set them up to look like a boat, around the Tempeh.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
One 8 oz. package original soy tempeh
Jerk Sauce:
1/2 tsp nutmeg
1-2 tsp. allspice
1-2 tsp course ground coriander (I use pestal and mortar)
1 tsp red pepper flakes
1 clove garlic, crushed and chopped
juice of 1-2 limes
3 TBS. light oil
2 chopped green onions
3-4 c cooked Quinoa (red looks prettier here)
3 stalks fresh fennel
1/2 medium size red onion
1/2 a smaller jicama root
2/3 craisins
1-2 tbls fresh Thyme
2-3 TBS. fennel "fluff" from your 3 stalks
sea salt to taste.
Juice of one large lemon
1/4 light oil (canola or safflower)
Instructions:
-----------------------------------------------------
chop Tempeh into 1 inch cubes (if you steam it first go ahead and do that) and let it marinade in the Jerk sauce overnight...yum yum
I prefer to dump the whole thing in a pan and saute just before serving. The quinoa is prety staight forward. I dice the veggies into pieces that are similar to the craisins. I chop herbs into smaller pieces as well. This is best mixed up an hour or two before eating.
Additional comments:
-----------------------------------------------------
Halve an avacaado and scoop out the flesh keeping the shape in tact as much as possible. scoop out a bit more flesh form the middle hole, just to make a bit bigger. this will house your tempeh. save the "scoopins" as a garnish or eat it NOW! fill your avacado boat with jerk tempeh, place it on an ilsand of Quinoa salad and prepare to listen to your tastbuds SING!
i have "wowed" dinner party guests with this one. Great becuse you can do most of the work the day before. To eliminate pre-party stress. Of course, portion depends on the size of your avacado. If only tiny ones are available I quarter the little guys and set them up to look like a boat, around the Tempeh.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.