Potato and Nut Terrine

I’m always looking for different veggie “meatloaf” types of recipes. They are super easy and I can live off of the leftovers for the next week. My Aunt Judy’s Morningstar veggie loaf is always a big hit at church potlucks.

Lately, I’ve been trying several recipes from the cookbook “Favorite Vegetarian Dishes”. The recipe for Potato and Nut Terrine was slightly modified but it came from that book.

Ingredients: 1 1/2 c potatoes, 1 1/2 c pecan nuts, 1 1/2 c cashew nuts, 1 onion, 2 garlic cloves, 2 1/4 c mushrooms, 2 tbsp butter, 2 tsp herbs, 4 eggs, shredded cheese, salt, pepper, paprika, ketchup and sugar for the glaze

Dice the potatoes and boil until soft. Chop the onion and garlic and saute in butter in a pan. Then add diced mushrooms. You can chop the pecans and cashews in a food processor.

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Mix the nuts into the mushroom mixture. When the potatoes are ready, drain the pot and add the potatoes to a separate bowl and mash them together.

Add the beaten eggs and shredded cheese to the potatoes and then add the nut/mushroom mixture. I used shredded cheddar cheese and you can also use shredded Parmesan. Mix everything together and add any seasonings (salt, pepper, paprika, Tony Chachere). Grease a bread pan and pour the mixture inside.

Photo Oct 06, 7 50 13 PM Preheat oven to 375.

For the glaze, mix ketchup and brown sugar in a separate bowl and coat the top of the uncooked loaf like icing on a cake. Bake in the oven for 1 hour.

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When you take out of the oven, let it set for a little or else it will crumble when you try to cut it. I know my plate looks a little bare lol…I had short grain brown rice, broccoli, and a roll with it but I forgot to get the whole picture. Also, I’m not that great at photographing food as you can tell. The whole meal was delicious and so filling, I will definitely be making this again!

Side note: It’s Octobeerrrr! Best month ever! I might be biased since it also happens to be my birthday month. Got this cookie today..I’m totally on the fall pumpkin bandwagon. Shoutout to Panera 🙂

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Spinach and Nut Pasta

This recipe is very similar to the Spinach Puffs that I made in my last blog..in fact it has most of the same ingredients minus the puff pastry.

Quick question: why are pine nuts so expensive?? Up until this point, I’ve refused to use recipes that include pine nuts because 1. I wasn’t sure where to find them and 2. I’ve only had them in salads. Now I have a third reason because when I finally found some at Whole Foods, I found out that a small package was $10! They come from pine cones right? I guess I should have known since anything sold at Whole Foods is already expensive (hence the nickname Whole Paycheck)…I have a love/hate relationship with Whole Foods..mostly complicated by how much I love their fruits..they are just so good…and there’s one not far from my house as opposed to Trader Joes which is so far I would have to make a special trip to get there..Ok I digress, back to the recipe.

Spinach and Nut pasta: pine nuts, 1 c. any kind of pasta, 2 handfulls of baby spinach, mushrooms, 1/3 of a red onion, 1 chopped garlic clove, 1/2 c. olive oil

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Saute onion, spinach, mushroom, and garlic in pan with olive oil until soft. Add salt, pepper, and pine nuts. Cook the pasta in a separate pot.

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After pasta is done cooking, drain and put in a separate bowl. Add the spinach mixture and mix it all together.

This pasta is super easy and quick to make, I even had leftovers for lunch. Everything about this dish so good and I’m even happy about the pine nut addition!

Mushroom and Spinach Puffs

Summer travels have kept me away from the blog but now I’m back and ready to do more experimenting. For those who don’t know, you can find books at Goodwill for $1! All of my summer reading has been from random novels I’ve found at Goodwill..so far my favorite has been “Dying in the Wool” by Frances Brody and apparently it’s a part of a series about detective Kate Shackleton. I’m hooked! I kinda want to go back to the same Goodwill to see if the old owner gave away the rest of the series lol.

Amongst my Goodwill treasures, I scored a great vegetarian cookbook called “Favorite Vegetarian Dishes” (see pdf attached). There isn’t one author, it seems to be a compilation by the publishing company but it has several Indian dishes that I plan on trying in the coming months.

Mushroom and Spinach Puffs <—Click this link for the scanned copy of the recipe

I made some substitutes..I didn’t have heavy cream so I whisked soy milk and melted butter together after some googling. I also didn’t use poppy seeds.

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Saute the spinach, onion, garlic, salt, pepper and then add the “heavy cream”. I think I put too much liquid.

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The puff pastry was defrosted so I rolled it out and put the mixture inside. As you can see, I’m not great at wrapping pastry lol. Then, brush with the beaten egg.

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It turned out pretty good and kind of reminded me of Spankopita that I used to get from the freezer section except minus the cheese. If these were smaller, they would make great appetizers or side dishes.

Side note: I went to the beach a week ago by myself with my book and a Chipotle burrito bowl. Listen..it was the most relaxed I had been in a long time. I was so content that I stayed out there in my little beach chair for almost 4 hours just enjoying my food and the perfect weather. I had to take a pic to capture this sweet moment. I hope that whoever is reading this gets a little me-time this summer!

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