Title: Toasted Pecan-Mushroom Pate
Categories: Appetizer Spread Lunch Snack Buffet
Yield: 12 Servings

1		3/4" piece ginger, sliced
2		Jalapeno peppers, seeded & - sliced
2	sl	Bread, quartered
8	oz	Mushroom caps, sliced
1	c	Toasted pecans
1/2	c	Extra-firm silken tofu
1	ts	Salt
1	tb	Lemon juice
3	tb	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.

Yauna Devi, "Yamuna's Table"

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