Jerk Tempeh with Mango Chutney and Blanched Kale
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Recipe originally printed in the August '18 edition of Women's Lifestyle Magazine. Check it out here
Makes 2 meals
Mango Chutney
1 large, ripe mango
Juice of 1 lime
½ tsp red pepper flakes
1 tsp freshly grated ginger
Instructions:
1.) Add all ingredients to a food processor or blender
2.) Pulse ingredients together until chunky, but not pureed
3.) Set in refrigerator until service
Jerk Seasoned Tempeh
2 Tbsp Coconut Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
¼ - ½ tsp cayenne, to spice preference
¼ tsp red chili flake
½ tsp Smoked Paprika
½ tsp Allspice
½ tsp salt
¼ tsp black pepper
¾ tsp thyme
¾ tsp dried parsley
½ tsp cinnamon
1 8 Oz package Tempeh, cut into 8 triangles
Instructions:
1.) Add all ingredients to a mixing bowl and whisk to combine well
2.) Heat a generous amount of oil in a sauté pan and sear tempeh on both sides
3.) Coat tempeh on both sides with jerk seasoning mix
Plating
6 Cups destemmed kale
Diced green onion
Instructions:
1.) Bring a large pot water to a boil. Once boiling, submerge kale for 3 minutes, until bright green and tender. Drain and divide between dinner plates.
2.) Place seasoned tempeh triangles on kale
3.) Garnish with mango chutney and green onion
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