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Vegan Delights Publisher: Harbour Publishing Company, Limited © 1997 by Jeanne Marie Martin ISBN: 1550170791

Reprinted with permission from the publisher, Harbour Publishing Company, Limited.

Quick and Tasty Bean Balls or Pâté (p.139)
(Serves 2-4)

Ingredients

• 1 cup cooked beans, well drained and mashed (chick peas, pinto, adzuki or kidney beans are best)
• 1 cup finely chopped steamed vegetables
• 2 Tbsp. sesame tahini
• 2 Tbsp. toasted sesame seeds or toasted sunflower seeds, ground
• 3-4 tsp. finely chopped fresh parsley
• 3 tsp. tamari soy sauce or miso
• 1 tsp. each vegetable sea salt, onion powder, garlic powder and paprika
• 1/2 tsp. each basil and cumin
• 1/4 tsp. cayenne pepper
• Several dashes sea kelp
• Optional: 2 Tbsp. arrowroot powder or unbleached white flour
• Optional:  extra toasted, ground seeds

Directions

Mash all ingredients together thoroughly, and shape them into balls of any size. No extra cooking is required. Use the arrowroot or flour if needed to help keep the balls firm, or shape into a small loaf and slice. Use other favourite seasonings if desired. Chill before serving to stiffen but serve at room temperature for the best flavour. The balls may also be coated with extra ground, toasted sesame or sunflower seeds. This is a great recipe for using up leftover beans and vegetables! Try the balls hot, too: follow the cooking directions for the Savoury Bean Balls or Burgers (p. 138).