Soya Bean Pate Recipe




Soya Bean Pate Ingredients

1 cup soya beans, soaked
1 medium onion, finely chopped
1 tbsp olive oil
2 tbsp tomato paste
2 tbsp black olives, pitted & - chopped
2 tbsp parsley, chopped
1 pinch salt
1 tbsp sesame seeds, lightly - toasted

A Recipe for
Soya Bean Pate

 

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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This is a recipe for Soya Bean Pate from the recipe cookbook of Recipes-to-go (Bean)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Soya Bean Pate

The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb






Soya Bean Pate Directions

Drain the beans, cover with fresh water & bring to a boil. Boil hard
for 10 minutes, reduce heat, cover & simmer until tender, about 2
hours, depending on the age of the beans. Drain & set aside. When
cooled, mash.

Heat olive oil & saute the onions until very soft, 10 minutes. Add to
the mashed soya beans. Stir in the tomato paste, olives, parsley,
salt if necessary (remember that the olives already add a salty
flavour to the rest of the ingredients) & sesame seeds.

Spoon into a serving dish & chill for at least 30 minutes before
serving. Serve with crackers or toast sliced into fingers.

Recipe by Mark Satterly

Serves: 4

 

 

 

 

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Soya Bean Pate Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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