Party Pate

90 minutes Prep: 60 minutes Cook: 60 minutes

15 calories per serving view nutrition facts

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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.

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Serving Size 56g

Amount per Serving

Calories 15 32% of calories from fat