Spicy Mung Bean Pate

Recipe Ingredients

1 lb	454g / 16oz	Cauliflower florets - trimmed
1		Ginger - chopped
2		Jalapeno peppers - seeded and
		Chopped
3/4 cup	177ml	Water - as needed
1 cup	160g / 5.6oz	Split mung beans - soaked
3 tablespoons	45ml	Cilantro - chopped
1/2 teaspoon	2.5ml	Coriander
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Baking powder
3 tablespoons	45ml	Arrowroot
1 teaspoon	5ml	Salt
		Freshly ground black pepper
1 1/2 tablespoons	22ml	Extra-virgin olive oil
		Olive oil spray

Recipe Instructions

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.

Yamuna Devi, "Yamuna's Table"

Source:
Possum Kingdom Lake Cookbook

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