Party Pate
Serves:
Ingredients:
1
c
Pinto beans, soaked
1/4
ts
Black pepper
1
tb
Soy sauce
2
tb
Mirin sauce
- 1 c hot water
3
lg
Shiitake mushrooms soaked in
1
tb
Olive oil
1/2
c
Chopped onion
1
c
Hot water
1
tb
Ketchup
1
c
TVP granules or flakes
1
ts
Oregano
1
ts
Marjoram
1
ts
Salt
- mashed
5
ea
Garlic cloves, peeled &
1
ea
Bay leaf
3
c
Water
1
ts
Mace
Method:
Combine beans, water, bay leaf & garlic in a large pot.
Bring to a boil & cook for 70 to 80 minutes till tender.
Remove bay leaf & drain beans.
Stir in salt, marjoram & oregano.
Combine TVP, hot water & ketchup.
Set aside.
Saute onion in olive oil till soft.
When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide.
Set aside.
Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace.
Blend till smooth.
Fold in the mushroom strips.
Pack mixture into a lightly oiled 1-quart mold.
Cover with foil, place in a pan of hot water & bake at 350F for 1 hour.
Remove from oven.
Place a plate on top of pate & weight down till the pate becomes firm.
Let cool in the fridge.
Turn out onto a plate to serve.
Serve as a spread on thin slices of melba toast or crackers.
"Vegetarian Times" February, 1992