Yield: 28 servings
|1 cup||Pinto beans, soaked|
|1 each||Bay leaf|
|5 eaches||Garlic cloves, peeled & mashed|
|1 cup||TVP granules or flakes|
|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|
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