Monday, August 29, 2011

Jamaican Theme

I am always looking for new ways to prepare tempeh. It's a fermented soy product, so it has an unusual taste. It's full of protein and it's supposedly easier to digest since it's fermented. I simmer it for 20 to 30 minutes before using it in a recipe to get rid of some of the bitterness. I decided to try tempeh with a Jamaican jerk spice rub. I found the recipe in my copy of Vegan Fire & Spice. I also made Jamaican baked vegetables from the cookbook, but I omitted the dark rum since I didn't think to pick some up while I was out shopping. Overall, pretty tasty. I loved the sauce made for the vegetables because it had a ton of different layers of flavors. :)


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