Recipe - Toasted Pecan-Mushroom Pate

1 3/4" piece ginger, cut or sliced up
2 Jalapeno peppers, seeded &
cut or sliced up
2 sl Bread, quartered
8 ounce Mushroom caps, cut or sliced up
1 cup Toasted pecans
One half cup Extrafirm silken tofu
1 teaspoon Salt
1 tablespoon Lemon juice
3 tablespoon Chopped cilantro
1 Red bell pepper, roasted &
coarsely chopped

Pre heat oven to 350F. With food processor running, drop ginger & chilies
through feed tube & mince. Add bread & pulse till it is reduced to crumbs.
Add mushrooms & pecan & puree. Add tofu, salt & lemon juice & blend well.
Add cilantro & red pepper & pulse until the pepper is finely chopped. Place
in an oiled 4 cup loaf pan & bake for 1 hour. Serve warm or at room
temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini