INGREDIENTS

INSTRUCTIONS

Wash the split peas, sort out any tiny rocks or odd peas, and put the peas
in a medium saucepan with the water. Add the kombu, carrot, garlic, onion,
bay leaf, and parsley. Cover the pan tightly and simmer until the peas are
very soft (about 35 to 40 minutes). the mixture should be cooked until
there is very little, if any, liquid left.
Remove the bay leaf and parsley. Pour the mixture into the blender (in two
batches), and blend until smooth.
Return to the pan.
In a small bowl, mix the arrowroot, water, yeast, salt and nutmeg. Add
these seasonings to the pea mixture.
stir until well blended. bring the mixture to a simmer, stirring
constantly. When the pate detaches itself from the sides of the pan remove
from the heat. If the pate seems too liquid, just add another tablespoon of
arrowroot, dissolved in a tablespoon of water, to make the mixture firmer.
turn the pate mixture out into a lightly oiled serving dish and
refrigerate. If the mixture becomes firm enough, you can unmold it onto a
plate and garnish with more parsley sprigs.
Variation:
In place of the split peas, use 2 cups of lentils.
Increase the amount of water to about 5 cups. Insert 4 cloves into the
carrot halves. Along with the kombu, carrots, garlic, onion, bay leaf, and
parsley, add the leafy tops from 4 stalks of celery. Cook these ingredients
with the lentils and water for 30 to 35 minutes. Remove the cloves from the
carrots. Then puree the mixture as in the recipe above.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”