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Toasted Pecan-Mushroom Pate

 

11

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 7978% of calories 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?

 

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