Spicy Jamaican Jerk Tempeh

This was adapted from the International Vegetarian Union (ivu.org), which adapted it from Vegetarian Times . . . yes, a long list of adaptations, from which has come a sweet, spicy, and delicious dish. Matt describes it as "Christmas-y" thanks to the lovely combination of allspice, ginger, nutmeg, and cinnamon :). The list of ingredients is long, but it comes together very quickly with the help of a blender!

3 large cloves garlic, minced
1/3 cup minced fresh ginger
1/3 cup sliced scallions (I used both white and green parts)
1/2 tsp cayenne (less if you don't want it to be quite so spicy)
1 1/2 tsp salt
2 tsp allspice
2 tsp thyme
1/2 tsp freshly ground pepper
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup fruit juice - I used a juice that was a combination of apple, orange, and pineapple. You could also use apricot, peach, or mango juice.
2 tbsp maple syrup
2 8 oz packages tempeh, cut into triangles

Preheat the oven to 400 degrees. Prepare marinade by dumping all ingredients (except tempeh) into a blender. Press "on." Now you're done! (Alternately, if you don't have a blender, you could just whisk all the ingredients together).

Brush a pan with olive oil; place the tempeh inside (it doesn't necessarily have to be in one layer). Pour the marinade over the tempeh and turn to coat. Bake for about 30 minutes, until browned and bubbly. Yum!