Recipe - Party Pate

1 cup Pinto beans, soaked
3 cup Water
1 Bay leaf
5 Garlic cloves, peeled &
mashed
1 teaspoon Salt
1 teaspoon Marjoram
1 teaspoon Oregano
1 cup TVP granules or flakes
1 tablespoon Ketchup
7/8 cup Hot water
One half cup Chopped onion
1 tablespoon Olive oil
3 lg Shiitake mushrooms soaked in
1 cup hot water
2 tablespoon Mirin sauce
1 tablespoon Soy sauce
One fourth 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 1quart 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.

VT February 1992

Posted by Mark Satterly

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini