Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Pinto beans, soaked
3 c Water
1 Bay leaf
5 Garlic cloves, peeled &
-- mashed
1 t Salt
1 t Marjoram
1 t Oregano
1 c TVP(R) 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 t 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(R), 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(R) 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.
VT February 1992
Posted by Mark Satterly
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TVP is a registered trademark of Archer-Daniels-Midland Company.
