Toasted Pecan-mushroom Pate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers, Snacks, Spreads | 12 | Servings | |
INGREDIENTS
| 1 | 3/4" piece ginger, sliced | |
| 2 | Jalapeno peppers, seeded & | |
| sliced | ||
| 2 | Bread, quartered | |
| 8 | oz | Mushroom caps, sliced |
| 1 | c | Toasted pecans |
| 1/2 | c | Extra-firm silken tofu |
| 1 | t | Salt |
| 1 | T | Lemon juice |
| 3 | T | Chopped cilantro |
| 1 | Red bell pepper, roasted & | |
| coarsely chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 194.7mg
Potassium: 64.1mg
Carbohydrates: 2g
Fiber: 1.1g
Sugar: <1g
Protein: <1g