Make the marinade

• Coarsely cut 1 bunch of scallions into a food processor; add shallots, halved; chilies with stems removed; ginger; garlic; fresh thyme leaves; allspice; dark brown sugar; soy sauce; salt and fresh ground pepper. Pulverize.
• Add grapeseed oil, vinegar, and the juice of 2 limes. If mixture seems too thick, thin it with water or beer—preferably Jamaican Red Stripe. Refrigerate.

Make the rice and beans

• Pick over and soak ¾ cup small red Salvadorian beans for at least 4 hours or overnight. Use a tablespoon olive oil to sauté garlic and scallions in a frying pan. Add white rice and stir well. When rice begins to be translucent, add contents of a can of coconut milk, a large spring of fresh thyme, salt, fresh ground black pepper and 1 cup of water. Cover, turn heat low and cook until rice is barely done.
• Meanwhile, cook the beans separately in fresh water to cover and 1-1/2 teaspoons salt. When beans are done, add some of them (as many as you’d like) to the rice and complete cooking. Add salt and pepper as needed.

• Marinate the jerk “meats”: (thinly sliced seitan, tofu, or soy “chicken”). Lay pieces out on a try and spoon the jerk marinate over them. (We plan on 2 pieces each of “chicken” per diner.) Reserve marinade to serve on the side. Refrigerate the “chicken” until it’s time to cook.
• Bake 2 sweet potatoes —half per diner.
• Briefly broil the “chicken.” Sprinkle them with salt and a little ground allspice. When crisp, serve with rice and beans garnished with a fresh spring of thyme, sweet potato and some extra marinade for those who like it hot!