The Orange County
                                                                    Macrobiotic Potluck Club

Prepared by Pamela Buonanotte, April 2004 and May 2005

1 8-Oz Pkg Tempeh Patty	½ Tbl Stone Mustard, Ground
1 Scallion, Minced	1 Tbl Vegenaise
1 Celery, Minced	½ Cucumber
2 Tbl Parsley, Chopped	1 Cup Water
½ Tbl Barley Miso

Mince tempeh in saucepan. Dissolve miso and mustard in water and add tempeh. Bring to a boil and simmer 10 min. Covered. Drain tempeh (save broth to use in a soup) and allow to cool. Combine all ingredients and season with vegenaise. Serve on whole wheat bread, pita bread or crackers with sprouts, olives or pickles.