Prepared roasted or baked tempeh and tofu can be quite expensive. This recipe is not just way cheaper, it’s so easy to make and the flavor is fresh, spicy, and delicious. You can control the heat by cutting back on the spices if you desire. I use a good quality jarred Jamaican Jerk sauce like Walkerswood Traditional Style Jerk Seasoning , but there are many tasty and inexpensive varieties and, frankly, I find it much more convenient than mixing my own from scratch. Another essential pantry item is chipotle pepper powder.

Ingredients:
2 packages tempeh (any style)
½ c. shoyu soy sauce
½ c. organic cider vinegar
1/3 c. maple syrup
1-2 t. Jamaican Jerk Sauce or spice blend seasoning
2 t. ground cumin
1 t. chipotle powder
1/4 c. olive oil
1/4 c. vegetable oil

To Prepare:
Preheat the oven to 350 degrees. Have on stand by a baking dish (at least 13 x 9) large enough to contain the tempeh pieces laid in a single layer side by side.

Slice the tempeh in half horizontally and then in half again into quarters. Now cut each quarter in half through the center to make 16 thin slices. If you like the tempeh thicker, for example to use as a burger, simply leave the tempeh in quarters. Place the tempeh in the baking dish.

Whisk all the ingredients except the oils in a bowl, then once everything is blended, slowly add the oil while whisking to emulsify. Pour the sauce over the tempeh and cover the pan with foil. Bake 45 minutes to an hour. When the marinade is absorbed by half – about 30-40 minutes in – remove the foil cover and continue cooking, but try not to let it dry out completely.

Serve hot or store in the refrigerator for up to a week.

This spicy tempeh is delicious accompanied by my Rice-A-Toni and a cool cabbage salad. It’s also great as a simple sandwich with fruit on the side.

Healthy and delicious, this burger is long on flavor and texture and uses the oft-ignored black-eyed pea. I also love any excuse to use shallots and they add such a wonderful depth of flavor to this recipe. Try this pattie on a bun, accompanied by mashed potatoes, or with savory rice, and a light salad.

Ingredients:
1 15 oz. can black eyed peas, drained & rinsed
1 medium-sized shallot, finely minced
1 scallion, chopped
2 cloves garlic, minced
3 T. parsley, chopped
¼ t. chili sauce
6 oz. cremini mushrooms, roughly chopped
1/2 c. toasted walnuts, chopped
2 T. olive oil
Salt and pepper
½ c. flour (for dredging the patties)
Oil for frying

To prepare:
Mash the black-eyed peas in a bowl and add the shallot, scallion, parsley, and chili sauce.

Heat a skillet on medium heat and, when it’s hot, add the olive oil. Wait a few seconds for the oil to heat through, then add the chopped mushrooms. Sauté just a few minutes until the mushrooms are nicely browned but not cooked down. Add the toasted walnuts and the garlic and sauté for about a minute, then remove the pan from the heat and add the mushroom-walnut mixture to the mashed pea mixture. Blend well with a fork or your hands. The mixture should be fairly dry and easily shaped into patties. Form patties to desired size.

Heat a heavy cast iron skillet with a good coating of vegetable oil. Put the half cup of flour on a plate then dredge each burger in flour. Carefully place the patties in the hot, oiled skillet and cook until you have a nice brown crispy coating. Turn the burger carefully and brown the other side. When both sides are crispy, place the burger on a bun, add your favorite burger toppings, and serve with a salad for a delicious light meal.

This recipe serves two to four and is easily doubled.