VEGAN

Bean and Ginger Pâté

Appetizers | World cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Bean and Ginger Pâté

Ingredients

Bay leaf - 0.1 oz
White Beans - ½ cup
Green peppercorns - to taste
Salt - ½ teaspoon
Fructose - 1 teaspoon
Vinegar essence - 2 tablespoons
Toasted Sesame - 1 tablespoon
Peanut Butter - 2 tablespoons
Ground Dried Garlic - ½ teaspoon
Vegetable Oil - 1 tablespoon
Grated Ginger Root - ½ teaspoon

Step by Step guide

Step 1

1. Boil the beans according to the standard recipe for cooking beans with pre-soaking. At the end of cooking, there should be very little water left. If not, you can drain the excess water. Add sugar, salt, bay leaf, pepper, and vinegar (I used rice vinegar for sushi - 2 tablespoons, it's not sharp). Heat it up.

Step 2

2. Place the beans (without the broth, bay leaf, and pepper) in a blender bowl. Add sesame seeds, peanut butter, oil (I used flaxseed oil, sunflower oil is also fine, but preferably unrefined. Ideally, sesame oil, I think). Blend until smooth. If the mixture is too thick, add a little broth from the beans. Add garlic and ginger. Blend until you achieve a smooth consistency.

Step 3

3. Transfer to a wide, flat container, sprinkle with freshly ground pepper and sesame seeds on top (There can be many variations - pine nuts, chili pepper). Chill.