Search
by Ingredient

Toasted Pecan-Mushroom Pate

StarStarStarStarStar

Submitted by lealea376

YIELD

12 servings

PREP

20 min

COOK

60 min

READY

1 hrs

Ingredients

1 1
EACH EACH GINGER
3/4 inch piece, sliced *
2 2
EACH EACH JALAPEÑO PEPPER
seeded and sliced *
2 2
SLICES SLICES BREAD
quartered
8 231.2
OUNCES ML/G MUSHROOMS
sliced, caps
1 237
CUP ML PECANS
toasted
½ 118
CUP ML SILKEN TOFU
extra-firm *
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML LEMON JUICE
3 45
TABLESPOONS ML CILANTRO
chopped
1 1
EACH EACH SWEET RED BELL PEPPERS
roasted and coarsely chopped

Directions

Preheat oven to 350℉ (180℃).

With food processor running, drop ginger and chilies through feed tube and mince.

Add bread and pulse until it is reduced to crumbs.

Add mushrooms and pecan and puree.

Add tofu, salt and lemon juice and blend well.

Add cilantro and red pepper and pulse until the pepper is finely chopped.

Place in an oiled 4 cup loaf pan and bake for 1 hour.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 79 78% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 226mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 22%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

    Email this recipe