Toasted pecan-mushroom pate

12 servings

Ingredients

Quantity Ingredient
1 each 3/4\" piece ginger, sliced
2 eaches Jalapeno peppers, seeded & sliced
2 slices Bread, quartered
8 ounces Mushroom caps, sliced
1 cup Toasted pecans
½ cup Extra-firm silken tofu
1 teaspoon Salt
1 tablespoon Lemon juice
3 tablespoons Chopped cilantro
1 each Red bell pepper, roasted & coarsely chopped

Directions

Pre heat oven to 350F. With food processor running, drop ginger & chilies through feed tube & mince. Add bread & pulse till it is reduced to crumbs. Add mushrooms & pecan & puree. Add tofu, salt & lemon juice & blend well. Add cilantro & red pepper & pulse until the pepper is finely chopped.

Place in an oiled 4 cup loaf pan & bake for 1 hour. Serve warm or at room temperature.

Yauna Devi, "Yamuna's Table" Shared by Mark Satterly Submitted By KAREN MINTZIAS On 10-03-94

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