By Kris Giovanini Appetizers
October 26, 2015
Serve this tasty and nutritious 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, if desired for plating
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 lined with crisp greens.
Cover tightly with plastic and chill thoroughly.
Serve the chilled pate with bread or crackers, or raw vegetables.
This recipe is from Christina Pirello http://christinacooks.com/