Roasted Chile Marinade

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A terrific marinade for Tempeh Kebabs (page 135), corn on the cob, or anything you might grill, bake, or broil.

1 rounded teaspoon beef-flavor vegetarian broth powder V2 cup boiling water 1 cup roasted chile salsa

1 whole red or green fire-roasted chile, chopped

2 tablespoons Dijon mustard

3 tablespoons fruit-sweetened ketchup 2 tablespoons tamari

1 tablespoon balsamic vinegar

2 teaspoons granulated garlic juice of 1 lime

Makes 21/2 Cups

Combine broth powder and boiling water. Add salsa, chopped chile, mustard, ketchup, tamari, vinegar, garlic, and lime juice, stirring after each addition. Marinate ingredients of choice for at least 2 hours, covered, in the refrigerator. Turn ingredients at least once during the marinating process.

Nutrition Analysis: per 2-tablespoon serving

Enlightened Roasted Chile Marinade Traditional Roasted Chile Marinade

Protein 1 g, carbohydrate 5 g, fiber 0 g, fat 0 g, Protein 1 g, carbohydrate 3 g, fiber 0 g, fat 12 g, saturated fat 0 g, cholesterol 0 mg, saturated fat 2 g, cholesterol 0 mg, calcium 2 mg, sodium 127 mg calcium 3 mg, sodium 346 mg

Calories 21: from protein 23%, Calories 118: from protein 4%, from carbohydrate 77%, from fat 0% from carbohydrate 10%, from fat 86%

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