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Veggie Pate
8 oz. frozen baby lima beans
3/4 lb. fresh mushrooms, finely chopped
2 cloves garlic, crushed
1 small onion, minced
1/4 c. lima bean cooking water
1/4 c. dry roasted soybeans or chickpeas
1 tsp. salt
black pepper to taste
Cook the lima beans in water to cover for about 10 minutes, or
until tender. Drain, reserving 1/4 c. cooking water. In a medium,
nonstick or lightly oiled pan, steam-fry the mushrooms, onions,
and garlic until onion is tender. Place the cooked limas, mushroom
mixture, reserved cooking water, and other ingredients in a food
processor, and process until very smooth. Pile in a serving bowl,
and chill the mixture until serving time.
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Pate 02