Friday, December 02, 2011

Terrine, Spinach, Apple and Fennel Salad

Dinner 12/02


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.

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