Edamame Pate

• 3 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 12-ounce bag frozen edamame (or use 2 heaped cups unfrozen), simmered for five minutes in lightly salted water and drained
• 2 eggs
• 13 cup milk (1 percent or 2 percent)
• 2 tablespoons brandy (optional; if not using, add 2 more tablespoons milk)
• 2 teaspoons yeast extract, like Vegemite, Savorex or Marmite
• 2 teaspoons tamari soy sauce
• 2 garlic cloves
• 1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
• 18 teaspoon ground allspice
• 18 teaspoon ground ginger
• 1/4 teaspoon salt (more to taste)
• 1/4 teaspoon freshly ground pepper

1. Preheat the oven to 350 degrees.
2. Oil a 5-cup pate tureen, casserole or bread pan.
3. Heat 1 tablespoon of the olive oil over medium heat in a small skillet.
4. Add the onion.
5. Cook, stirring often, until tender, about five minutes.
6. Remove from the heat.
7. Place the edamame in a food processor fitted with the steel blade, and pulse several times.
8. Add all of the remaining ingredients except the onion, and process until smooth.
9. Stop the machine and scrape down the sides, then process again until completely smooth.
10. (This is important.)
11. Add the onion, and pulse a few times to combine.
12. Scrape the mixture into the prepared baking dish, cover tightly, and bake 40 to 45 minutes until set.
13. Remove from the heat, and allow to cool.
14. Refrigerate overnight for the best flavor.

extra virgin olive oil, onion, water, eggs, milk, brandy, yeast, soy sauce, garlic, thyme, ground allspice, ground ginger, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1013669 (may not work)