Abigail's Pâté
Pumpkin, ricotta and spinach terrine
Ingredients
For the pumpkin
- 446 g pumpkin (circa 2 cups or half a pumpkin) roasted
- 2 tsp fresh sage (circa 6 leaves) washed and chopped
- 1 tbsp fresh thyme (circa 6 sprigs) washed and chopped
- 1-2 tbsp nutritional yeast flakes
- 2 tbsp pumpkin seeds
- 1/2 tsp red pepper flakes (optional)
- pinch sea salt to taste
For the Ricotta
- 290 g extra firm tofu pressed and drained
- 2 tbsp lemon juice
- 2 tbsp tamari
- 2 tbsp crushed almonds
For the spinach
- 260 g fresh spinach (can use frozen)
- 1 tsp nutmeg
- 2 tsp garlic infused olive oil
- sea salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 175C.
- Bake the pumpkin in the oven for 40 minutes. Scoop the flesh out of the shell.
- Put the pumpkin and nutritional yeast in a blender and blend well. Put the pumpkin puree in a bowl, add the pumpkin seeds, herbs and (optional) red pepper flakes. Mix well.
- Put the tofu in a blender, add the tamari and lemon and blend. Put into a large bowl, add the crushed almonds and mix well.
- For the spinach: Put the nutmeg and GOO in a non-stick pan on a low heat, mix into a paste then add the spinach. Stir occasionally, until wilting.
- Put some parchment paper into a terrine dish, make sure you have a large piece as you will use the sides of the paper to wrap over the top of the dish.
- Add the pumpkin puree and pat it down, so it's all smooth. Top with the ricotta, spread evenly. Then add the spinach and spread evenly.
- Fold the parchment paper over the top, so it's covering the spinach. Optional: bake for 20 minutes (to help it set and remove some of the moisture, also you may want to eat it hot). Or place it in the fridge for at least an hour, to set, before slicing and serving.
- Serve warm, hot or cold!
Notes
Serving suggestions:
- As a main, straight from the fridge, on a green salad with French vinaigrette.
- For a light lunch on sourdough toast at room temperature (take slices out of the fridge circa 1 hour before serving).