Triple Vegetable Terrine with Mushroom Sauce

Ingredients

20 oz

Frozen chopped spinach, thawed

1 c

Ricotta cheese

1 1⁄2 tspn

Salt

7⁄8 tspn

Black pepper

Medium potatoes

Small beet

Small kabucha squash, peeled and cubed

1⁄4 tspn

Garlic powder

4 tspn

Fresh dill, chopped

1⁄2 c

Plain yogurt

1⁄2 c

onion, diced

1 1⁄2 tspn

Vegetable oil

Large tomato, diced

3 Tbsp

Whipping cream, whipped until slightly thickened

1⁄4 tspn

Mild chili powder

2 c

Dried whole wheat bread crumbs

--Mushroom Gravy:

2 Tbsp

Butter

1⁄2 c

onion, diced

2 c

Button mushrooms, sliced

1 Tbsp

Soy sauce

6 Tbsp

Garbanzo flour

Vegetable bouillon cube dissolved in 1 cup water

2 c

Water

1⁄2 tspn

salt, or to taste

Instructions

Steam the spinach briefly until defrosted and bright green. Rinse under cold water to cool. Drain, then squeeze to remove as much water as possible. Place in a bowl. Add the ricotta cheese, 1 tsp. salt, and 1/2 tsp. pepper and mix well. Chill.
Boil the potatoes, beet, and squash in separate saucepans until soft. Drain and cool. Peel the potatoes, then mash until smooth with no lumps. Peel the beet and grate finely. Mix it with the mashed potatoes. Add the garlic powder, 1/4 tsp. salt, 1/8 tsp. pepper, dill, and yogurt. Mix well and chill.
Mash the squash. Sauté the onions in the oil until golden. Add the diced tomato and sauté for 2 minutes until tender. Combine the tomato mixture with the mashed squash. Add the whipped cream, chili powder, and remaining 1/4 tsp. each salt and pepper. Mix well and chill.
Preheat the oven to 400°F. Oil two 1½-qt. loaf pans. Divide the potato-beet mixture into 2 parts. Press one part each evenly into each pan. Sprinkle 1/2 cup of bread crumbs over each one. Divide the squash mixture into 2 parts and press one part evenly into each pan. Sprinkle each with 1/2 cup of bread crumbs. Finally, divide the spinach mixture into 2 parts and press one part evenly into each pan.
Bake both loaves for 45 minutes, or until dry when poked with a knife. Remove from the heat and cool for 15-20 minutes. Slide a knife along the sides of the pans to loosen the loaves before turning onto a tray. Cool completely before slicing to prevent the colors merging, then cut into 1-inch slices.
While the loaves are cooling, prepare the gravy. In a medium saucepan melt the butter on medium-high heat. Add the onion and sauté for 30 seconds. Add the mushrooms and soy sauce. Mix well, cover, and cook until the mushrooms are tender, stirring frequently. Set aside.
In a nonstick skillet toast the garbanzo flour on medium-low heat until light golden. Remove from the heat and cool.
Place the bouillon into a medium saucepan on high heat. Add the 2 cups water and the salt. Gradually sprinkle the toasted garbanzo flour into this mixture, whisking constantly to avoid lumps. Add the mushrooms and onions. Bring to a boil and cook until the sauce is thickened, stirring frequently.
To serve, place the terrine slices on plates and spoon the gravy on the side or partially on top.

Source: wailana
Prep time: 20 minutes	Cooking time: 30 minutes	Total time: 50 minutes