*  Exported from  MasterCook  *
                               SPLIT PEA PATE
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Vegetarian                       Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Split peas, dried
    4       c             -- water
    1                    4-inch strip kombu
    1       md           Carrot -- halved lengthwise
    6                    Garlic cloves
      1/4   sm           Onion
    1                    Bay leaf
    2                    Parsley sprigs
    3       tb           Arrowroot
    4       tb            -- water
    2       tb           Smoked yeast
    1       t            Sea salt
    2       pn           Ground nutmeg
    Wash the split peas, sort out any tiny rocks or odd
   peas, and put the peas in a medium saucepan with the
   water. Add the kombu, carrot, garlic, onion, bay leaf,
   and parsley. Cover the pan tightly and simmer until
   the peas are very soft (about 35 to 40 minutes). the
   mixture should be cooked until there is very little,
   if any, liquid left.
    Remove the bay leaf and parsley. Pour the mixture
   into the blender (in two batches), and blend until
    Return to the pan.
    In a small bowl, mix the arrowroot, water, yeast,
   salt and nutmeg. Add these seasonings to the pea
    stir until well blended. bring the mixture to a
   simmer, stirring constantly. When the pate detaches
   itself from the sides of the pan remove from the heat.
   If the pate seems too liquid, just add another
   tablespoon of arrowroot, dissolved in a tablespoon of
   water, to make the mixture firmer. turn the pate
   mixture out into a lightly oiled serving dish and
   refrigerate. If the mixture becomes firm enough, you
   can unmold it onto a plate and garnish with more
   parsley sprigs.
    In place of the split peas, use 2 cups of lentils.
    Increase the amount of water to about 5 cups. Insert
   4 cloves into the carrot halves. Along with the kombu,
   carrots, garlic, onion, bay leaf, and parsley, add the
   leafy tops from 4 stalks of celery. Cook these
   ingredients with the lentils and water for 30 to 35
   minutes. Remove the cloves from the carrots. Then
   puree the mixture as in the recipe above.
    Source: Friendly Foods, by Bro. Ron Pickarski/MM by
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