Party pate

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

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