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| 1 | cup | pinto beans | soaked |
| 3 | cups | water | |
| 1 | each | bay leaf | |
| 5 | each | garlic cloves | peeled, mashed |
| 1 | teaspoon | salt | |
| 1 | teaspoon | marjoram | |
| 1 | teaspoon | oregano | |
| 1 | cup | TVP (Texturized Vegetable Protein) | granules or flakes |
| 1 | tablespoon | ketchup | |
| 7/8 | cups | water | hot |
| 1/2 | cup | onion | chopped |
| 1 | tablespoon | olive oil | |
| 3 | large | mushrooms, shitake | soaked in |
| 1 | cup | water | hot |
| 2 | tablespoons | mirin (sweet seasoning) | sauce |
| 1 | tablespoon | soy sauce | |
| 1/4 | teaspoon | black pepper | |
| 1 | teaspoon | mace |
Combine beans, water, bay leaf and garlic in a large pot.
Bring to a boil and cook for 70 to 80 minutes till tender.
Remove bay leaf and drain beans.
Stir in salt, marjoram and oregano.
Combine TVP, hot water and ketchup.
Set aside. Saute onion in olive oil till soft.
When mushrooms have soaked for 15 minutes, remove and slice into 1 inch strips about 14 inch wide.
Set aside.
Combine beans, onion and TVP mixture in a food processor along with mirin, soy sauce, pepper and 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 and bake at 350F for 1 hour.
Remove from oven.
Place a plate on top of pate and 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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. ...
I just want to say, it is really a awesome recipe, I think I will do it very often in future! Enjoy it!
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