Scarborough Fair Gluten Free Vegan Pate

Scarborough Renaissance Festival

I continue on my journey to make a gluten free mock meat, I decided to approach it from a vegan pate direction.
I referenced Jeanette's Gluten Free "Beef" Seitan and the "Tofu Pate" from VegWeb.
While I was putting this together the tune of  "Scarborough Fair" by Simon & Garfunkel played over and over in my mind. Humming the tune, I only remembered the herbs, this pate came together quickly.
I developed the following recipe:
Scarborough Fair Gluten Free Vegan Pate
Preheat oven to 300 degrees.
Prepare a glass loaf pan by oiling it and a piece of foil oiled.
Ingredients:
2 vegan mushroom bouillion cubes or 2 TBSP vegan mushroom bouillion powder
1 vegan beef bouillion cube or 1 TBSP vegan beef boullion
1 cup dry TVP granules
1 cup boiled water
2 TBSP dried parsley
1 tsp ground sage
2 tsp rosemary
1 tsp thyme
1/2 tsp black pepper
1 TBSP low sodium soy sauce
1 tsp lemon juice
1 TBSP cocoa powder
12 oz of extra firm tofu
1 cup cooked or canned black beans rinsed
1/3 cup gluten free flour
1 tsp Baking Powder
Directions
1)If using boullion cubes put in a dry Vitamix or food processor and pulse until the boullion cubes become powdered. If using powders add with TVP. Blend until powdered.
2) Add boiled water, blend.
3) Add parsley, sage, rosemary, thyme, pepper, soy sauce, lemon juice, cocoa powder. Blend.
4) Add tofu and black beans. Blend.
5) Add gluten free flour and baking powder. Blend.
6) Pour into prepared loaf pan, put oiled aluminum foil on with oiled side towards mix.
7) Bake at 350 degrees for 1 hour. Cool with foil on.
8) Serve on gluten free bread, crackers or biscuits.

Scarborough Fair Pate

Pate on Gluten Free Biscuits

       Karen