Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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