| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Vegetarian |
28 |
Servings |
INGREDIENTS
| 1 |
c |
Pinto beans, soaked |
| 3 |
c |
Water |
| 1 |
|
Bay leaf |
| 5 |
|
Garlic cloves, peeled & 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 |
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.
VT February 1992
Posted by Mark Satterly
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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