West Indian pumpkin with jerk-spiced tempeh from The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna J. Sass and Jonelle Weaver

  • ground allspice
  • green bell peppers
  • ground cinnamon
  • curry powder
  • ground ginger
  • dark brown sugar
  • tempeh
  • tomato juice
  • ground cloves
  • calabaza
  • Pickapeppa hot sauce
  • Japanese soy sauce
  • sweet onions
  • dried thyme
  • canned diced tomatoes
  • EYB Comments

    Can substitute butternut squashes for calabaza. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squashes for calabaza. See recipe for variation.

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