Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Vegan Vegetarian Recipes

With Mother's Day just ahead you can easily delight Mom on her special day with this succulent, richly flavored main dish. If there are special activities planned for Mom's day and doing all the cooking in one block of time seems impossible, simply prepare the Terrine the day before. Reheat it at 350 degrees (Gas Mark 4) for about 15 to 20 minutes while preparing any side dishes or setting the table.

Are you unsure about serving tofu for this special occasion? Not everyone is vegetarian? A common complaint vegetarians hear from non-vegetarians is that tofu is bland and that they can't imagine making tofu taste good. Invite the non-believers to dinner, and serve this dish with confidence. Once they've tasted it, they'll know how truly delectable it is. With a little TLC for Mom, a simple dinner can become a memorable occasion for the entire family.

Curried Tofu Terrine is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishiing Nuts for Every Occasion published by Book Publishing Company in 2006.


Yield: 6 servings

1/2 cup (120 ml) coarsely ground walnuts
1 green onion, minced


3 medium carrots, peeled and coarsely shredded
2 medium white or red rose potatoes, unpeeled and coarsely shredded
1 small onion, coarsely shredded
1/2 cup (120 ml) water
Salt and freshly ground pepper

Curried Tofu

1 pound (450g) extra firm tofu
2 green onions, minced
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon lemon juice
1 1/2 teaspoons curry powder
1 1/4 teaspoons salt
1/4 teaspoon pepper


3 to 4 sprigs fresh arugula

  1. TO MAKE THE FILLING, preheat the oven to 375 degrees (Gas Mark 5), and lightly oil a 9 x 5-inch (23 x 12.5 cm) metal or glass loaf pan. Line the bottom of the pan with parchment paper and lightly oil the parchment. Sprinkle the walnuts and the green onion on the bottom of the loaf pan and set it aside.
  2. Combine two-thirds of the carrots, the potatoes, onion, and water in a large skillet and cook and stir over high heat for 15 to 20 minutes, or until the vegetables are tender. Stir frequently to prevent the vegetables from sticking to the pan. Season lightly with salt and pepper.
  3. TO MAKE THE CURRIED TOFU, combine the tofu, green onions, vinegar, lemon juice, curry powder, salt, and pepper in the food processor and process until smooth.
  4. TO ASSEMBLE THE TERRINE, press half the curried tofu mixture into the prepared loaf pan over the walnuts, spreading it to the edges of the pan. Spread the carrot and potato filling over the tofu. Top with the remaining curried tofu and bake for 30 minutes.
  5. Remove the pan from the oven and let stand at room temperature for 10 minutes. Run a flatware knife around all four edges of the loaf pan. Unmold the terrine onto an oval or rectangular platter and remove the parchment paper. Garnish the platter with the arugula and remaining shredded carrots. Cut thick slices of the terrine with a serrated knife, and use a spatula to serve.

Serving Suggestion: Serve with a steamed green vegetable such as broccoli, okra, green beans, or spinach, and include a side dish of black beans seasoned with garlic and lemon juice. If desired, serve Lemon Dill Silken Sauce on the side to accompany the Terrine.

Click here for past cookingwithzel@home.comeonin recipes

Click here for other Vegetarian Holiday Meals

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com