|1 teaspoon||Safflower oil|
|2 tablespoons||Low-sodium tamari or soy|
|3 tablespoons||Low-calorie mayonnaise|
|1 tablespoon||Minced green onion|
|¼ cup||Minced celery|
|2 tablespoons||Minced parsley|
|¼ cup||Ripe olives -- pitted &|
|⅛ teaspoon||Cayenne pepper|
|⅛ teaspoon||Dried dill|
|Assorted whole wheat|
1. Cut tempeh into 1-inch squares. In a shallow pan fitted with a steamer basket, steam tempeh for 15 minutes. Drain and set aside.
2. In a medium-sized skillet heat safflower oil and lightly saute steamed tempeh for 5 minutes, stirring frequently. Remove pan from heat and add tamari sauce, mixing with tempeh. Spoon contents of pan into a medium-sized mixing bowl.
3. Mash together tempeh, mayonnaise, green onion, celery, parsley, and olives into a thick spread. Add cayenne and dill. Serve at room temperature on whole wheat crackers.
Makes 2 cups.
Recipe By : the California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File
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