Tempeh Pate with Olives and Capers
serves 3-4
8 oz tempeh
1/4 cup pitted Kalamata olives
1/4 cup pitted green olives
1 TBSP drained capers
1 TBSP extra virgin olive oil
2 tsp lemon juice
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 cup diced (1/4-inch) red bell pepper
Steam tempeh 10 minutes. Meanwhile, rinse the olives and capers in a fine sieve. Set aside to let drain thoroughly. When the tempeh is done, set aside to let cool a bit while you chop the bell pepper.
Carefully transfer tempeh to food processor. Add oil, lemon, oregano, and garlic powder. Process until smooth (for tempeh). Add olives and capers. Process until olives are very finely chopped, pausing to scrape the sides, as needed. Add bell pepper and pulse to combine. Serve at once or chill until ready to serve.