Vegetarian Pâté

Pâté is a cooked paste of meat, poultry, or fish, either baked or steamed in a terrine. This is a French recipe and has become popular throughout the world. Pâté serves as an appetizer with baguette or cracker with cheese. Beef Wellington is one of the well-known dishes and its recipe has pâté as a part of it. I love pâté, but I am not talking about chicken or goose liver pâté. My pâté recipe is created for people who love to eat pâté but want a healthier choice. I use tofu and mushrooms for this recipe, and it has become the most requested from my family and friends.

Ingredients:
16 oz firm tofu, drained
1 lb combination of chopped mushrooms – oyster, baby portabella, button                                                                                
1 leek, the white part, finely chopped
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 tbs cocoa powder
4 tbs powdered milk
1 tbs soy sauce
1 tsp salt
1/2 tsp black pepper
Coconut oil, butter

Directions:
In a sauté pan, heat 1 tbs coconut oil and 1 tbs butter until hot. Add leek, onions and garlic. Stir and cook for a few minutes or until fragrant. Add mushrooms and cook for 5 to 10 minutes on medium heat or until the liquid is cooked down. Season with salt, soy sauce, and black pepper. Remove from heat and mix with tofu. Place tofu and mushroom mixture in a food processor. Add cocoa powder and powdered milk and blend until smooth. Season the pâté again with salt, and spoon into a terrine or earthenware dish, smoothing the surface. Cover with the plastic wrap and steam over high heat for 15 minutes. Remove the plastic wrap. Slice off about 4 tbs butter and place on top of the pâté.