Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pinto beans, soaked 7/8 c Hot water
3 c Water 1/2 c Chopped onion
1 ea Bay leaf 1 tb Olive oil
5 ea Garlic cloves, peeled 3 lg Shiitake mushrooms soaked in
-- mashed -- 1 c hot water
1 ts Salt 2 tb Mirin sauce
1 ts Marjoram 1 tb Soy sauce
1 ts Oregano 1/4 ts Black pepper
1 c TVP granules or flakes 1 ts Mace
1 tb Ketchup

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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