Tempeh olive spread

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

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