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Party Pate

 

85

Yield

28

servings

Prep

60

min

Cook

60

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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
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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 1532% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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