Martha Rose Shulman Soy Paté

• 2 cloves of garlic
• 2 cups cooked soybeans (start with 1 scant cup dried)
• 2 eggs
• 1/3 cup milk (could use soy)
• 2 TBLS brandy
• 2 tsp. Marmite
• 2 tsp soy sauce
• 1/2 tsp. dried thyme
• 1/4 tsp. allspice
• 1/4 tsp ginger
• 1/4 tsp. salt
• a few grinds of black pepper
• 1/2 an onion (about 3/4 cup) chopped and sauteed in 1 TBLS oil or butter

Preheat the oven to 350°. Oil or butter or spray a 1 qt. souffle dish, any type of small ceramic baking dish with a lid, bread pan, or 2 smaller (2-cup) paté dishes.

Chop the garlic in a food processor by pulsing, add all the remaining ingredients except the onion, and process until very smooth. add the onion and pulse just enough to blend.

Transfer to the prepared dishes, cover with foil or lids if you have them, and bake for 35 - 50 minutes (shorter times for smaller dishes) until set and getting brown around the edges. Cool, and refrigerate overnight. Keeps at least a week in the fridge and makes great sandwiches on pumpernickel bread or toast with horseradish and/or good mustard, or mayonnaise.

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