1 lb cauliflower florets, trimmed
1 1 piece ginger, chopped
2 jalapeno peppers, seeded & - choppe; d
3/4 cup water, as needed
1 cup split mung beans, soaked
3 tablespoon cilantro, chopped
1/2 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon baking powder
3 tablespoon arrowroot
1 teaspoon salt
1 freshly ground black pepper
1 1/2 tablespoon extra-virgin olive oil
1 olive oil spray
Directions: How to Cook Spicy Mung Bean Pate
Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for the oil spray.
Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan. Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes & loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack & then unmould.
Yamuna Devi, "Yamuna's Table"
Recent comments and reviews for this recipe:
| Veganacious writes:|
This is a terrific recipe that was a real hit with my little grandson. It is very transportable, making a good lunch item for working adults. And being completely vegan, it is also cruelty free.
Posted on 22 Jul 2009, 10:14 ET
Add your comment: