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