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Title: Party Pate
Categories: Appetizer Vegetarian
Yield: 28 Servings
| 1 | c | Pinto beans, soaked |
| 3 | c | Water |
| 1 | Bay leaf | |
| 5 | Garlic cloves, peeled & - mashed | |
| 1 | ts | Salt |
| 1 | ts | Marjoram |
| 1 | ts | Oregano |
| 1 | c | TVP granules or flakes |
| 1 | tb | Ketchup |
| 7/8 | c | Hot water |
| 1/2 | c | Chopped onion |
| 1 | tb | Olive oil |
| 3 | lg | Shiitake mushrooms soaked in - 1 c hot water |
| 2 | tb | Mirin sauce |
| 1 | tb | Soy sauce |
| 1/4 | ts | Black pepper |
| 1 | ts | Mace |
Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano.
Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft.
When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside.
Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & 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 & bake at 350F for 1 hour.
Remove from oven. Place a plate on top of pate & 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.
"Vegetarian Times" February, 1992
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