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| RECIPE FOR PARTY PATE |
Title: Party Pate
Category: Vegetarian
Serves: 28
Ingredients:
| 1.00 | c | Pinto beans, soaked | | 3.00 | c | Water | | 1.00 | ea | Bay leaf | | 5.00 | ea | Garlic cloves, peeled & | | | - mashed | | 1.00 | ts | Salt | | 1.00 | ts | Marjoram | | 1.00 | ts | Oregano | | 1.00 | c | TVP granules or flakes | | 1.00 | tb | Ketchup | | 0.88 | c | Hot water | | 0.50 | c | Chopped onion | | 1.00 | tb | Olive oil | | 3.00 | lg | Shiitake mushrooms soaked in | | | - 1 c hot water | | 2.00 | tb | Mirin sauce | | 1.00 | tb | Soy sauce | | 0.25 | ts | Black pepper | | 1.00 | ts | Mace |
Instructions:
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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