Author Notes: This was the main course for a healthy holiday feast I created last year. It is pitch-perfect in terms of nutritional value. If it looked as good as it is for you, it would be on the cover of the news stand glossies. Oh well, at least it tastes great.
(This is my own recipe, but it did appear previously on my blog and on Flickr for a "Souvenir Foto School" course I participated in.) - Zomg
- 1.5 cups walnuts, roasted at 300 degrees until soft and fragrant
- .5 cups falafel mix (you can sub chickpea flour & spices or, heaven forefend, breadcrumbs)
- 2 cups cooked red quinoa
- .5 a large onion, chopped
- 2 cloves garlic, peeled and minced
- .5 cups vegetable stock
- .25 bunches kale
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 3 whole sage leaves, for garnish
- Line a 10X5 ceramic terrine with parchment paper.
- Combine all the ingredients in a food processor and blend until fully integrated.
- Lay down three whole sage leaves lengthwise on the bottom of the dish. You can get a fancy with the garnishes, if you'd like. I've tried leeks and roasted red peppers with success.
- Top with mixture and press down into terrine.
- Bake at 350 degrees for 30 minutes or until golden brown on top. Invert on a plate and serve.
- This recipe was entered in the contest for Your Best Walnuts & Sage