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Buttery Soybean Pate
1 ts Canola oil
2 cl Garlic, minced
1 sm Onion, finely chopped
1/2 sm Carrot, finely chopped
1/3 c Minced parsley
1 1/2 c Cooked soybeans
1 tb Margerine
1 ts Soy sauce, or to taste
Water or veg broth
Fresh pepper to taste
Heat oil in a small skillet; add garlic, onion, and carrot. Saute,
stirring, until garlic and onion are soft, about 5 minutes; set aside.
In food processor combine parsley, soybeans, margerine and soy sauce.
Process until smooth, adding water or broth in dribbles, until
spreadable consistency is reached. Transfer to a small bowl; stir in
sauteed vegetables (add a little more soy sauce if needed). Serve
with a basket of crisp breads and raw veggie sticks if desired.
Makes 2 1/2c.
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