2017 - Summer Cooking Class
August 15, 2017
1 package Tempeh (8 0z)
2 green onions finely chopped
1 celery stalk, finely chopped
1 tbsp Bragg’s Liquid Aminos
¼ cup Vegenaise (Grapeseed oil)
½ tsp dill weed, OR 1 tbsp dill pickle relish
Salt to taste
Cut the tempeh into 8 pieces. Place the Tempeh pieces in a steamer or metal sieve over boling water and steam for 20 minutes.
After 20 minutes set aside to cool.
Place tempeh in a large bowl and crumble it by pressing it with the back of a fork, or grating it with a grater.
Mix with the other ingredients.
Chill before serving.