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
walnuts, roasted at 300 degrees until soft and fragrant
falafel mix (you can sub chickpea flour & spices or, heaven forefend, breadcrumbs)
cooked red quinoa
a large onion, chopped
cloves garlic, peeled and minced
whole sage leaves, for garnish
In This Recipe
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.