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...
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.