Toasted Pecan-Mushroom Pate

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Toasted Pecan-Mushroom Pate

 

1 1 inch piece ginger, sliced

2 jalapeno peppers, seeded and sliced

2 slices bread, quartered

8 ounces mushroom caps, sliced

1 cup toasted pecans

1/2 cup extra-firm silken tofu

1 teaspoon salt

1 tablespoon lemon juice

3 tablespoons chopped cilantro

1 red bell pepper, roasted and coarsely chopped

 

Pre heat oven to 350 degrees. With food processor running, drop ginger and

chilies through feed tube and mince. Add bread and pulse until it is reduced to

crumbs. Add mushrooms and pecan and puree.

Add tofu, salt and lemon juice and blend well. Add cilantro and red pepper and

pulse until the pepper is finely chopped. Place in an oiled 4 cup loaf pan and

bake for 1 hour. Serve warm or at room temperature. Serves 12.

 

 

 

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