Toasted Pecan-mushroom Pate Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 each: 3/4" piece ginger, sliced
2 each: Jalapeno peppers, seeded &, sliced
2 slice: Bread, quartered
8 ounce: Mushroom caps, sliced
1 cup: Toasted pecans,
1/2 cup: Extra-firm silken tofu,
1 tsp: Salt,
1 tbsp: Lemon juice,
3 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp