Vegetarian Mushroom Pâté

Pâté is a French word to describe the pork and goose liver cooked into a paste with wine. This kind of paste is very popular in European countries. For health purposes, the vegetarian pâté is much healthier. All the wild mushrooms, nuts, beans, and tofu make this pâté most delicious and friendly for vegans. Toast some bread and add pâté, some lettuce, cucumber, and tomato, and it will be a healthy wonderful breakfast or lunch.

Ingredients:
1 lb. wild mushrooms, chopped
8 oz. tofu, mashed
1 garlic clove, minced
1/2 cup white onions, chopped*
1 cup cooked garbanzo beans, mashed or your choice
1/2 cup mixed nuts, ground into paste or your choice of nut
1 tsp dry basil
1 tsp ground coriander
Salt, soy sauce, sugar, and black pepper to taste
1 tsp cocoa powder
1/2 stick butter
2 tbs oil
Directions:

In a large sauté pan, heat oil and add onions and garlic.

 Stir and cook for 1 minute. Add mushrooms, dry basil and coriander and cook until wilted.

 Add mashed tofu and cook until dry.  Season with salt, pepper, sugar, and soy sauce. Remove and combine with nut paste, cocoa powder, and beans in a food processor or in a mixing bowl if using a handheld mixer.

 Blend until smooth. Grease an 8” x 5” loaf pan with some butter and pour the pâté into the loaf pan.

Cover surface of pâté with slices of butter and cover the entire loaf pan with plastic wrap. Steam on high heat for 20 minutes.

 Remove from heat and pack pâté into a small jar and secure with lid. Refrigerate. If will keep it longer if you freeze.

*Omit the onions and replace with leek