Party Pate

12.11.2008 | Author: Cook | Posted in Vegetarian
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Party Pate


Servings: 28
Ingredients: 

  • 1 c  Pinto beans, soaked
    • 

  • 3 c  Water
    • 

  • 1 ea Bay leaf
    • 

  • 5 ea Garlic cloves, peeled and
    • 

  • -- mashed
    • 

  • 1 ts Salt
    • 

  • 1 ts Marjoram
    • 

  • 1 ts Oregano
    • 

  • 1 c  TVP granules or flakes
    • 

  • 1 tb Ketchup
    • 

  • 7/8 c  Hot water
    • 

  • 1/2 c  Chopped onion
    • 

  • 1 tb Olive oil
    • 

  • 3 lg Shiitake mushrooms soaked in
    • 

  • -- 1 c hot water
    • 

  • 2 tb Mirin sauce
    • 

  • 1 tb Soy sauce
    • 

  • 1/4 ts Black pepper
    • 

  • 1 ts Mace
    •

Combine beans, water, bay leaf and garlic in a large pot. Bring to a boil and
cook for 70 to 80 minutes till tender. Remove bay leaf and drain beans.
Stir in salt, marjoram and oregano.

Combine TVP, hot water and ketchup. Set aside. Saute onion in olive oil
till soft.

When mushrooms have soaked for 15 minutes, remove and slice into 1 inch
strips about 14 inch wide. Set aside.

Combine beans, onion and TVP mixture in a food processor along with mirin,
soy sauce, pepper and 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 and bake at 350F for 1 hour.

Remove from oven. Place a plate on top of pate and 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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