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Recipe by: baselice
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See below ingredients and instructions of the recipe
8 oz Tempeh; cubed
2 tb Soy sauce
2 tb ;water
1 ts Vinegar, rice
1 c Celery; chopped
1/16 c Carrot; chopped
4 Scallions; minced
1/2 c Parsley; minced
1/2 c Mayonnaise, eggless
Combine tempeh, soy sauce, water and viegar in a covered 1-quart glass
casserole. Cook on high for 5 minutes, stirring once. Remove cover
and cool to room temperature.
Add remaining ingredients to tempeh mixture. Stir well and chill.
Makes 6 servings.
From the files of DEEANNE
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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