Recipe - Tempeh Pate

2 tablespoon Margarine
One half pack Tempeh; cubed
1 cup Onion; chopped
1 cup Mushroom; chopped
2 Cloves garlic; minced
1 tablespoon Soy sauce
1 tablespoon Dry sherry
One half teaspoon Sage
One half teaspoon Allspice

Melt amrgarine in a 10 to 12 inch skillet over mediumhigh 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 = One fourth cup.

Exchange 1 lean meat
1 vegetable
1 fat

Recipe by: UCSD_Healthy Diet for Diabetes Posted to MCRecipe Digest V1
#671 by Kathy Meade kmeade@idsonline.com on Jul 14, 1997