Recipe - Tempeh Olive Spread

8 ounce Tempeh
1 teaspoon Safflower oil
2 tablespoon Lowsodium tamari or soy
Sauce
3 tablespoon Lowcalorie mayonnaise
1 tablespoon Minced green onion
One fourth cup Minced celery
2 tablespoon Minced parsley
One fourth cup Ripe olives pitted &
Chopped
1/8 teaspoon Cayenne pepper
1/8 teaspoon Dried dill
Assorted whole wheat
Crackers or
Rice cakes

1. Cut tempeh into 1inch squares. In a shallow pan fitted with a steamer
basket, steam tempeh for 15 minutes. Drain and set aside.

2. In a mediumsized 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 mediumsized
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