Bean Pate

1 tablespoon of olive oil
1 cup of minced yellow onion
1 cup of minced cremini mushroom
1 medium carrot, very finely chopped
2 large cloves of garlic, minced
1 1/2 cups of cooked or canned Great Northern beans, rinsed well and drained
2 tablespoons of nutritional yeast flakes
1 tablespoon of tamari
 1/4 cup of minced fresh parsley

Put the oil in a skillet and heat over medium-high.

When the oil is hot add the onion, the mushroom, and the carrot and saute for 7 minutes.

Stir the garlic into the mixture and saute for 3 minutes more.

Place the sauteed vegetables, the beans, the nutritional yeast flakes, and the tamari in a food processor.

Process until the mixture is fairly smooth. You'll have to stop every so often to scrap down the sides of the processor bowl.

The finished mixture should be very thick with a bit of texture.

Stir in the parsley.

Transfer the mixture to a storage container with a lid and refrigerate for at least 2 hours.

Serve on crackers or bread.

This recipe will make 2 cups of pate. It will keep for about a week if it is refrigerated.