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Spicy Mung Bean Pate

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Submitted by sherriepierce

YIELD

12 servings

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

1 453.6
POUND G CAULIFLOWER FLORETS
trimmed
1 1
INCH INCH GINGER
piece *
2 2
EACH EACH JALAPEÑO PEPPER
seeded &, chopped *
¾ 177
CUP ML WATER
as needed
1 237
CUP ML MUNG BEANS
split , soaked
3 45
TABLESPOONS ML CILANTRO
chopped
½ 2.5
TEASPOON ML CORIANDER
1 5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML BAKING POWDER
3 45
TABLESPOONS ML ARROWROOT FLOUR
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground *
1 ½ 23
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 1
X X OLIVE OIL
spray *

Directions

Preheat oven to 350℉ (180℃).

Shred cauliflower; transfer to a mixing bowl.

To a running food processor, add ginger and chilies, mince.

Add water and drained mung beans.

Process until smooth.

Scrape purée into the bowl with the cauliflower and the remaining ingredients, except for the oil spray.

Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan.

Spoon mixture into oiled pan, smoothing tops.

Bake tarts for 45 minutes and loaf for 1 to 1¼ hours.

Cool for 5 minutes on a rack and then unmould.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 90 20% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 29%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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