| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizer, Mc |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/2 |
pk |
Tempeh; cubed |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Mushroom; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Allspice |
|
1 |
vegetable |
|
1 |
fat |
INSTRUCTIONS
Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture.
Remove from heat. When cooled pour into food processor ansd puree. Pour
into a bowl and chill for at least 1 hour. May be kept refirgierated for up
to 3 days.
One serving = 1/4 cup.
Exchange 1 lean meat
Recipe by: UCSD_Healthy Diet for Diabetes Posted to MC-Recipe Digest V1
#671 by Kathy Meade <kmeade@idsonline.com> on Jul 14, 1997
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