The Four Traditional Days of Buddhism #2

Vegan pâté (pâté chay)

Ingredients:
1 lb firm tofu drained (about 1 block of tofu)
2 cups chopped mushrooms (use baby portabella, button, and king oyster)
1/2 cup white onion rough chopped
1 leek sliced (white part only)
2 tbs dry milk powder
1 tbs cocoa powder
1 tbs cornstarch
2 tbs olive oil
1 tsp sugar
2 tbs soy sauce
1 tsp salt and pepper
1 tsp mushroom seasoning
2 tbs melted butter

Directions:
In a large skillet over medium heat, sauté' the onions and leak until golden. Add the mushrooms. Season with salt, pepper, and mushroom seasoning. Cook for a few minutes until the mushrooms begin softening. Remove from skillet and let it cool off.
In a food processor, combine the mushroom mixture, tofu, dry milk, cocoa powder, cornstarch. Blend until all the ingredients are mixed well.
Pour the mixture into a small baking dish or bowl. Sprinkle with black pepper on top.
Spray oil over the tofu mixture. Cover with plastic. Steam over high heat for 15 minutes. Pour the melted butter on top. Serve the pâté with baguette. This pâté freezes well