Toasted Pecan-Mushroom Pate
Yield
12 servingsPrep
20 minCook
60 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
ginger
3/4 inch piece, sliced |
*
|
| 2 | each |
jalapeño pepper
seeded and sliced |
*
|
| 2 | slices |
bread
quartered |
|
| 8 | ounces |
mushrooms
sliced, caps |
|
| 1 | cup |
pecans
toasted |
|
| ½ | cup |
silken tofu
extra-firm |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
cilantro
chopped |
|
| 1 | each |
sweet red bell peppers
roasted and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
ginger
3/4 inch piece, sliced |
*
|
| 2 | each |
jalapeño pepper
seeded and sliced |
*
|
| 2 | slices |
bread
quartered |
|
| 231.2 | ml/g |
mushrooms
sliced, caps |
|
| 237 | ml |
pecans
toasted |
|
| 118 | ml |
silken tofu
extra-firm |
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
cilantro
chopped |
|
| 1 | 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.
