Spicy Mung Bean Pate

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Spicy Mung Bean Pate

 

1 pound cauliflower florets, trimmed

1 1 " piece ginger, chopped

2 jalapeno peppers, seeded and chopped

3/4 cup water as needed

1 cup split mung beans, soaked

3 tablespoons cilantro, chopped

1/2 teaspoon coriander

1 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon baking powder

3 tablespoons arrowroot

1 teaspoon salt

freshly ground black pepper

1 1/2 tablespoons extra-virgin olive oil

olive oil spray

 

Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running

food processor, add ginger and chilies, mince. Add water and drained mung beans.

Process until smooth. Scrape puree into the bowl with the cauliflower and 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 and loaf for 1

to 1 1/4 hours. Cool for 5 minutes on a rack and then unmold. Yields 12

servings.