Taste for living: vegetarian “Jerk Kebabs” taste as good as they look. Everything threaded onto these kebabs is a supernutritious food, loaded with antioxidants and other disease fighters – Food
Our featured recipe comes from The Taste for Living World Cookbook by Beth Ginsberg and Mike Milken. This book and their previous one, The Taste for Living Cookbook, contain recipes for fighting cancer and heart disease.
Jerk Kebabs
(Makes 8 servings)
Habanero peppers are extremely
hot. Be careful when handling them
to not touch your eyes or other sensitive
areas.
Jerk Marinade
3/4 cup (6 fl oz/180 ml) fresh lime juice
1/2 cup (4 fl oz/120 ml) fresh orange
juice
1-2 habanero or other very hot peppers
or 2-3 tablespoons hot chili sauce
2 tablespoons low-sodium tamari
soy sauce
1 tablespoon orange marmalade
3 green onions, trimmed and roughly
chopped
2 shallots, roughly chopped
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons dried basil
1 1/2 teaspoons tomato paste
1 1/2 teaspoons mustard seed or dried
mustard
2 teaspoons grated orange zest
1 teaspoon grated lime zest
1 teaspoon ground
allspice
1/2 teaspoon cracked
black pepper
1/8 teaspoon sea salt
Kebabs
1 pound (480 g)
tempeh cut into 1″
(2.5 cm) squares
1 yellow bell pepper
cut into 1″ (2.5 cm)
squares
1 green bell pepper cut into 1″ (2.5 cm)
squares
1 red bell pepper cut into 1″ (2.5 cm)
squares
1 chayote squash or zucchini, cubed
1 large sweet potato, cubed and cooked
in boiling water until just tender
To Make Jerk Marinade
Combine marinade ingredients in a
blender and puree until smooth.
To Assemble Kebabs
1. Pour half of the marinade into a
bowl; add tempeh squares and toss
to coat. Cover and chill for at least 2
hours; the longer you leave the
tempeh in the marinade, the more
flavor it will absorb.
2. Light an outdoor grill. If you are
using wooden skewers, soak them in
water for 15 minutes.
3. Thread tempeh and vegetables
onto 8 skewers, alternating colors.
Brush vegetables with the remaining
marinade.
4. Grill kebabs over a medium-low
fire, turning two or three times, until
vegetables are cooked through, about
10 minutes. (If you prefer, kebabs
may be roasted in a 350[degrees]F/175[degrees]C
oven for 25 minutes.)
Per Serving (1 1/3-1 1/2 cups):
Calories: 187 Carbohydrate: 27 gm
Cholesterol: 0 gm Protein: 13 gm
Sodium: 247 mg Saturated Fat: 0.7 gm
Fiber: 2.6 gm
TEMPEH
Tempeh, or fermented soybean cake, is the meatiest of all soy foods. It holds its shape well in cooking and is very high in beneficial isoflavones.
COPYRIGHT 2002 Saturday Evening Post Society
COPYRIGHT 2002 Gale Group
