This easy, tasty pate is from vegan chef and author Christina Pirello.  Chef Pirello suggests serving the pate with a good quality bread, preferably that has been lightly oiled and broiled until crispy.  YUM!

 

• 2 cups cooked navy beans (rinsed and drained if using canned)

• 1 small onion

• 2 cloves fresh garlic

• ½ cup whole wheat bread crumbs

• 2 tsp. prepared mustard

• 1 tsp. brown rice syrup

• ½ tsp. dried basil

• ½ tsp. dried dill

• Soy sauce, to taste (we use about 1 T)

• Lettuce leaves

 

Place all ingredients in a food processor and puree until smooth, stopping once or twice to scrape down the sides of the bowl.  Transfer the mixture to a serving bowl lines with crisp greens.  Cover tightly with plastic and chill thoroughly.  Serve the chilled pate with bread or crackers.  We also enjoy it rolled in lettuce leaves and on crackers.