| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Tempeh |
| 1 |
ts |
Safflower oil |
| 2 |
tb |
Low-sodium tamari or soy |
|
|
Sauce |
| 3 |
tb |
Low-calorie mayonnaise |
| 1 |
tb |
Minced green onion |
| 1/4 |
c |
Minced celery |
| 2 |
tb |
Minced parsley |
| 1/4 |
c |
Ripe olives — pitted & |
|
|
Chopped |
| 1/8 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Dried dill |
|
|
Assorted whole wheat |
|
|
Crackers or |
|
|
Rice cakes |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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