Party Pate
Yield
28 servingsPrep
60 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
soaked |
|
| 3 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 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
|
|
| ⅞ | cups |
water
hot |
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 3 | large |
mushrooms, shiitake
soaked in |
*
|
| 1 | cup |
water
hot |
|
| 2 | tablespoons |
mirin (sweet seasoning)
sauce |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
mace
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
soaked |
|
| 7.1E+2 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | each |
garlic cloves
peeled, mashed |
|
| 5 | ml |
salt
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
oregano
|
|
| 237 | ml |
TVP (Texturized Vegetable Protein)
granules or flakes |
* |
| 15 | ml |
ketchup
|
|
| 207 | ml |
water
hot |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
olive oil
|
|
| 3 | large |
mushrooms, shiitake
soaked in |
*
|
| 237 | ml |
water
hot |
|
| 3E+1 | ml |
mirin (sweet seasoning)
sauce |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
mace
|
|
Directions
Combine beans, water, bay leaf and garlic in a large pot.
Bring to a boil and cook for 70 to 80 minutes until tender.
Remove bay leaf and drain beans.
Stir in salt, marjoram and oregano.
Combine TVP, hot water and ketchup.
Set aside. Sauté onion in olive oil until 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 until 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 350℉ (180℃) for 1 hour.
Remove from oven.
Place a plate on top of pate and weight down until 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.
