Date:    Sun, 21 Nov 93 18:48:31 PST
From:    therese@garnet.berkeley.edu

VEGAN PATE

1 1/2 cups ground chestnuts
1/2 cup whole wheat flour (I used barley flour because my sister has wheat
				allergies)
1/2 cup nutritional yeast
4 Tbls lemon juice
1 grated raw potato
4 stalks green onion/scallions, thinly sliced
2 stalks grated celery
1 grated carrot
1 Tbls soy sauce/tamari (was 1 tsp salt)
1 tsp each of basil, thyme, and sage
1 Tbls fresh or 1 tsp dried rosemary (I used fresh - yum)
1 1/2 cups warm water
Sprinkes of cayenne 

Prepare chestnuts by cutting an X on the flat side with a sharp knife, then
roasting in a 400 degree oven for 15 minutes.  Shell the nuts and chop coarsely
 .
Measure out 1 1/2 cups then put them in a blender or food processor and grind
them to a fine powder or paste.  Mix all ingredients in a bowl, then transfer
to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour.
Cool completely, unmold, slice thin a serve with french bread or crackers.

Actually, the cayenne thing was a fortunate mistake - I grabbed it instead of
the paprika!