Instructions: Stem the tempeh over boiling water for 20 minutes. Cool.

Grate the cooled tempeh and mix it with the Nayonaise, mustard, onions, celery, pickle relish, and salt. Cover and chill if time allows.

Serve on whole wheat bread with lettuce and sliced tomatoes.

NOTES : Tempeh is a soyfood that youll find in the deli case of your natural food store. It is high in protein ad fiber, and has a more substantial texture than tofu. People who are unaware of my vegetarian tendencies have often mistaken this spread for chicken salad (heaven forbid!)

Here is another delicious recipe from Jennifer Raymond. I tasted this at the TOH, and it is really, really good. This is the first tempeh I had that I liked.

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