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Toasted Pecan-Mushroom Pate

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Recipe

 

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

Amount Measure Ingredient Features
1 each ginger
3/4 inch piece, sliced
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2 each jalapeño pepper
seeded and sliced
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2 slices bread
quartered
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8 ounces mushrooms
sliced, caps
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1 cup pecans
toasted
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½ cup silken tofu
extra-firm
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1 teaspoon salt
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1 tablespoon lemon juice
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3 tablespoons cilantro
chopped
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1 each sweet red bell peppers
roasted and coarsely chopped
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Ingredients

Amount Measure Ingredient Features
1 each ginger
3/4 inch piece, sliced
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2 each jalapeño pepper
seeded and sliced
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2 slices bread
quartered
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231.2 ml/g mushrooms
sliced, caps
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237 ml pecans
toasted
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118 ml silken tofu
extra-firm
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5 ml salt
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15 ml lemon juice
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45 ml cilantro
chopped
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1 each sweet red bell peppers
roasted and coarsely chopped
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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

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Nutrition Facts

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