Jamaican Jerk Tempeh

Jamaican Jerk Tempeh


* 3 large cloves garlic, minced
* 1/4 cup minced fresh ginger
* 1/4 cup thinly sliced scallions (white and light green parts only)
* 1/2 small habanero chile, seeded and minced (use gloves or coat fingertips with oil first and don't touch your face)
* 1 1/2 tsp salt
* 1 1/2 tsp allspice
* 1 1/2 tsp thyme
* 1/4 tsp freshly ground pepper
* 1/2 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 2 tbsp olive oil
* 1 tbs lemon juice
* 3/4 cup apricot juice (can substitute with something like peach/mango juice or apple juice)
* 2 tbsp PURE maple syrup
* 2 8 oz packages tempeh, each cut into 10 thin strips

Preheat the oven to 350 degrees. Prepare marinade: In medium bowl, whisk together all ingredients, except for the tempeh. Pour into large shallow baking dish.

Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving. Serves 6.

My notes: I put the habanero, garlic and ginger into the food processor instead of mincing them buy hand. actually, I throw everything but the tempeh into the processor and blend it up until smooth. but it is nice to have the scallion slices if you are into it. i cook for people who say they don't like scallions so I whir them up so they don't notice them but we still get the flavor from them.