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

2. In a medium-sized 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 medium-sized 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.

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