Yield: 8 Servings
Measure | Ingredient |
---|---|
8 ounces | Tempeh |
1 teaspoon | Safflower oil |
2 tablespoons | Low-sodium tamari or soy |
Sauce | |
3 tablespoons | Low-calorie mayonnaise |
1 tablespoon | Minced green onion |
¼ cup | Minced celery |
2 tablespoons | Minced parsley |
¼ cup | Ripe olives -- pitted & |
Chopped | |
⅛ teaspoon | Cayenne pepper |
⅛ teaspoon | Dried dill |
Assorted whole wheat | |
Crackers or | |
Rice cakes |
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