Earthy, nutty tempeh and briny olives make a great match. This pate is a perfect example. Green olives, Kalamata olives, and capers combine with quickly steamed tempeh for a dead-simple spread that becomes more than the sum of its parts. (Naturally, the better your olives, the better the dish.) Finish it off with finely chopped fresh red pepper for a little color and crunch.
You can obviously spread this on crackers to your heart's content, but it's also quite nice on a slice of plain or spinach lavash. Apply a generous amount (about a third of the recipe) to a slice, roll it up, and slice it into little pinwheels with a sharp knife. Munch.
Admittedly, this recipe is pretty fabulous on the second day, but it's so tasty straight from the food processor that you may need to make a double batch to make it last that long.
Tempeh Pate with Olives and Capers
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.