6 ounces of steamed tempeh cut into cubes (steam for 20 minutes, then cool)
2 tablespoons of mayonaise
1 stalk of organic, finely chopped (non-organic is one of the dirty dozen according to EWG)
2 tablespoons of finely chopped dill pickle, parsley, herbs
1teaspoon of dijon mustard and natural soy sauce (see image for a good organic brand)
Dash of white pepper and sea salt
Directions:
Mix all ingredients together and refridgerate for at least 30 minutes before serving. Serve on crispy lettuce or toasted grain bread... and prepare to leave chicken behind and go VEGAN!!
