Tofu Porcini Mushroom Pate - Vegan 4 pts

[Guest guest]

* Exported from MasterCook *

<?xml:namespace prefix = o ns = " urn:schemas-microsoft-com:office:office " />

Tofu Porcini Mushroom Pate - Vegan 4 pts

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Ingredients (use vegan versions):

3 slabs firm tofu (preferably one without much of

a bite)

10 oz porcini mushrooms (any mushrooms will do)

3 small stalks green onion -- chopped finely

salt

 

Process the tofu in food processor or electric food chopper.

 

Saute the mushrooms, sliced, in a minimal amount of water, as they will release

their own water while cooking.

 

Mix in the mushrooms and their water to tofu in the processor, continue to

blend.

 

Add the finely chopped green onions, and salt to taste. Blend a few seconds

longer, and spread on dense whole wheat vegan bread, or pack into a crock and

refrigerate for later use.

 

With pesto: Replace the green onion with 1 cup loosely packed basil and 1 clove

garlic. The basil/garlic mix will have to be chopped or ground before adding it

to the pate, because otherwise you will wind up with whole basil leaves in your

pate!

 

With tarragon: Mmmmm! This is how I had it at the natural foods' deli, where the

version was nonvegan. Replace the green onion with 1 tbs. tarragon and 1 tbs.

lowfat (here, soy) margarine. Continue to blend until done.

 

Source: U33754 for VegWeb Recipe

Formatted by Chupa Babi in MC: 02.06.06

-----

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 213 Calories; 7g Fat (25.1% calories from

fat); 15g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 2 Lean Meat; 5 1/2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 1498 904544 0 0