Date: Tue, 18 Apr 2000 05:53:42 -0700
From: "Justina Davies" (45rpm@chickmail.com)
Message-ID: (KDBPINFDNLMHDAAA@shared3.whowhere.com)
Lentil Pate
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
16 servings
Combine all ingredients in food processor. Process until
smooth. Spoon mixture into small crock or serving bowl. Refrigerate
pate overnight to blend flavors. Serve as a dip for vegetables, chips
or as a spread on crackers.
kwvegan vegan