Toasted Pecan-Mushroom Pate

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.