Spicy Mung Bean Pate
Yield
12 servingsPrep
20 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cauliflower florets
trimmed |
|
| 1 | inch |
ginger
piece |
*
|
| 2 | each |
jalapeño pepper
seeded &, chopped |
*
|
| ¾ | cup |
water
as needed |
|
| 1 | cup |
mung beans
split , soaked |
|
| 3 | tablespoons |
cilantro
chopped |
|
| ½ | teaspoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
baking powder
|
|
| 3 | tablespoons |
arrowroot flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
olive oil
spray |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cauliflower florets
trimmed |
|
| 1 | inch |
ginger
piece |
*
|
| 2 | each |
jalapeño pepper
seeded &, chopped |
*
|
| 177 | ml |
water
as needed |
|
| 237 | ml |
mung beans
split , soaked |
|
| 45 | ml |
cilantro
chopped |
|
| 2.5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
baking powder
|
|
| 45 | ml |
arrowroot flour
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 1 | 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.
