Title: Buttery Soybean Pate
Categories: Condiment
Yield: 1 Servings

1	ts	Canola oil
2	cl	Garlic, minced
1	sm	Onion, finely chopped
1/2	sm	Carrot, finely chopped
1/3	c	Minced parsley
1 1/2	c	Cooked soybeans
1	tb	Margerine
1	ts	Soy sauce, or to taste
		Water or veg broth
		Fresh pepper to taste

Heat oil in a small skillet; add garlic, onion, and carrot. Saute, stirring, until garlic and onion are soft, about 5 minutes; set aside.

In food processor combine parsley, soybeans, margerine and soy sauce. Process until smooth, adding water or broth in dribbles, until spreadable consistency is reached. Transfer to a small bowl; stir in sauteed vegetables (add a little more soy sauce if needed). Serve with a basket of crisp breads and raw veggie sticks if desired.

Makes 2 1/2c.

Per Tablespoon: 14 cals, 1g prot, 1g fat, 1g carb, 0 chol, 11mg sod, .4 g fiber From Vegetarian Times, April 1996 Typed by Lisa Greenwood

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