Jerk Tempeh and Roasted Hot Pepper Quinoa Salad
These dishes are not Caribbean dishes per say but I have used many ingredients from my pantry, herb garden to make them.The above photograph shows pan seared tempeh cooked in its own marinade top with Broad Leaf Thyme ( Indian Borage, Cuban oregano) and Caribbean pimentos. The dish is them garnished with grilled ripe star fruit.
When I google jerk anything I always land on lots of American blogs which use a dried rub to achieve the jerk flavour. I never use a dry rub and always go with a wet seasoning blend which I make at home myself or use a store bought version. A recipe for Jerk Seasoning can be found in Caribbean Vegan coming soon October 2010. You do not have to wait on the book to make this dish as you can purchase jerk seasoning from any West Indian market and some ethnic markets.The tempeh was cooked and rinsed twice to diminish the bitter flavour that it has and then left to marinate for 3 hours it was then cooked and reduced in the marinade and then topped with the left over marinade.
2 heaping tbs WET jerk seasoning Click here to look inside my book for a proper recipe for Jerk Seasoning
1 tbs Angostura Bitters
2 tbs vegan Worcestershire Sauce
1 orange juiced
1 tsp molasses
1/4 tomato sauce
1 tbs agave nectar
6 cloves garlic crushed
1 8oz pk of tempeh sliced and boiled twice to remove the bitter flavour
1/2 tsp salt
Marinate tempeh for 3 hours.
Sear tempeh with half of the marinade in a frying pan for 10 mins over medium heat turning a few times during cooking.
Pour remaining marinade over tempeh and turn off the heat and let it sit for an additional 5 minutes on the stove. Serve warm.
12 pimentos fired roasted peeled and chopped
1/2 Scotch Bonnet pepper fired roasted
2 tbs chopped cilantro
1 medium onion chopped finely
1 heaping tsp brown sugar
2 tbs olive oil
Juice from 1 lime
1/4 cup orange juice
salt to taste
1 1/2 cups cooked quinoa chilled
Mix pimentos,scotch bonnet, cilantro, onion, brown sugar, olive oil, lime juice, orange juice and salt together. Pour over quinoa and mix well. Serve slightly chilled or at room temperature.