Wednesday, August 29, 2007
West Indian Pumpkin w/Jerk-Spiced Tempeh
Rob made this the other night. The recipe is from The New Vegan Cookbook by Lorna Sass. My mom really liked this cookbook and would make several things from it regularly, but for some reason it is not one I grab very often. I do really like the Roasted Sweet Potato and Corn Chowder recipe and Wholegrain Waffles recipe. The pictures in the cookbook are also nice. Anyway, the West Indian Pumpkin w/Jerk-Spiced Tempeh turned out well. I pureed the kids' servings because Rob made it pretty chunky and we had been out all day at the local Sweetcorn Festival so the kids were in a mood. You are supposed to put the tempeh on top, but the kids' had theirs on the side with steamed broccoli and Parker's favorite grapes (he has shunned other grapes recently) organic champagne grapes. They are cute and sweet and on sale at our local health food store. As usual, all the ingredients are organic. The marinade for the tempeh was very nice and I would use this recipe for jerk tempeh even without the pumpkin curry.