Yield: 28 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Pinto beans, soaked |
| 3 cups | Water |
| 1 each | Bay leaf |
| 5 eaches | Garlic cloves, peeled & mashed |
| 1 teaspoon | Salt |
| 1 teaspoon | Marjoram |
| 1 teaspoon | Oregano |
| 1 cup | TVP granules or flakes |
| 1 tablespoon | Ketchup |
| ⅞ cup | Hot water |
| ½ cup | Chopped onion |
| 1 tablespoon | Olive oil |
| 3 larges | Shiitake mushrooms soaked in 1 c hot water |
| 2 tablespoons | Mirin sauce |
| 1 tablespoon | Soy sauce |
| ¼ teaspoon | Black pepper |
| 1 teaspoon | Mace |
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