Vegetarian Pate

15 minutes to prepare, plus 2 hours to chill

4 Tbsp olive oil
8 oz tempeh, crumbled
1 cup onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
8 oz mushrooms, sliced or chopped
1/2 cup walnuts, chopped
2 T soy sauce
2 T red wine

Saute the tempeh, onion, celery, and garlic
in the oil over medium heat, stirring frequently,
until onion is translucent, about 6 minutes.
Add mushrooms and continue sautéing until tender,
about 5 minutes. Stir in remaining ingredients
and cook over low heat until all liquid has been
absorbed. Let cool for up to an hour.

Place all of the ingredients in blender and
process until you see nothing but a smooth brown paste.

Spread into bowls, cover, and refrigerate
for at least 2 hours.

Serve with bread, crackers, or crudités.

Yield about 2 1/2 cups