| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Spreads, Snacks |
12 |
Servings |
INGREDIENTS
| 1 |
|
3/4" piece ginger, sliced |
| 2 |
|
Jalapeno peppers, seeded & sliced |
| 2 |
sl |
Bread, quartered |
| 8 |
oz |
Mushroom caps, sliced |
| 1 |
c |
Toasted pecans |
| 1/2 |
c |
Extra-firm silken tofu |
| 1 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
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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