Tuesday, September 25, 2012

What I'm Eating Right Now....

Tempeh Pâté

Recipe created by Colleen Patrick-Goudreau, The Vegan Table


Ingredients

8 ounce package of tempeh (I use WestSoy - it’s organic and non-GMO)
1/2 cup eggless mayonnaise (e.g., Vegenaise) or more to taste
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh dill
1/2 teaspoon minced fresh ginger
2 to 4 tablespoons tamari soy sauce (you can use reduced-sodium or regular)

Break the tempeh into four squares and add to steamer basket. Steam for 10-15 minutes, until its nutty aroma fills the air and it turns a lighter color. Transfer to a bowl, and using a potato masher, mash the tempeh into a paste. You can break out the old food processor, but why waste the energy washing extra stuff when you can use that time eating up this yummy pâté?!

Once you have a paste, let the tempeh cool. Once cool, add in all the other ingredients and blend well. Slather it on some flatbread crackers and enter vegan nirvana!

I defy you not to eat the whole thing in one sitting. 

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