Title: Toasted pecan-mushroom pate
 Categories: Appetizers, Spreads, Snacks
      Yield: 12 Servings
 
      1 ea 3/4" piece ginger, sliced
      2 ea 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 ea 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.