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Vegetarian Times 2001. For the tempeh: cut cross-wise into 10 thin strips for about 20 strips
SERVES 6
16 ounces tempeh
Marinade
3 large garlic cloves, minced
1/4 cup minced fresh ginger
1/4 cup thinly sliced scallions
1/2 small habanero pepper, seeded and minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1/4 teaspoon fresh ground pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3/4 cup apricot juice
2 tablespoons pure maple syrup
1. Preheat oven to 350°F
2. Prepare marinade: In medium bowl, whisk together all ingredients. Pour into large, shallow baking dish.
3. Then add the tempeh, turning to coat.
4. Cover and bake, 40 minutes.
5. Remove from oven and let stand 5 minutes before serving.
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