Terrine, Spinach, Apple and Fennel Salad

Dinner 12/02

Terrine

Spinach, Apple and Fennel Salad

Full credit goes to Liz on this one -- I simply took the pictures and cooked the seitan and mushrooms...

The terrine started with puff pastry, folded into a bread form lined with parchment paper (for easier removal later). On the bottom went a layer of Daiya Mozzarella.



The second layer consisted of sauteed Collard Greens along with mirepoix (onion, carrot, celery) and garlic.



The third layer was pan-fried seitan.



Batting clean-up was diced sweet potatoes that were roasted.



Fifth was a layer of roasted yellow beets mixed with red bell peppers.



Another layer of Daiya...



...Sauteed mushrooms



Finally, the terrine was topped with a puff pastry "lid" with vent holes, and cut-out stars.



After baking (400°F for 25-30 minutes), the terrine rested for 5 minutes, was removed from the form, and sliced.



The terrine was served on a base of mushroom gravy with a spinach, apple and fennel salad.

Tags: terrine, seitan, sweet potato, mushrooms, red bell peppers, daiya, apple, fennel, salad, gravy, puff pastry, vegan, food, dinner, tofu666