Tempeh olive spread
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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