Earlier this month I was in California visiting family and had the opportunity to go to a Greek restaurant with my sister that had many vegan options. We ordered a half-dozen different appetizers that sounded interesting, one of which was a walnut dip with a pomegranate glaze. As soon as I tried it I told my sister that I thought the flavors would make a great nut loaf and since I have been back I have been researching Greek cuisine in an attempt to figure out the flavor profile.
I am completely satisfied with the results, I only wish the pictures would have come out as good as the actual dish. But hey, I’m still trying to figure out this real camera thing. I can’t wait to look back at these pictures a year from now to see how much better I have gotten. Positive thinking, right? Though I will admit, I cheated a little and used the camera phone for the steps that I felt needed visual explanation. It was much easier while in the midst of cooking and I couldn’t resist.
* The ring will serve 8.
* Not thinking ahead I baked it on a flat cookie sheet. It was somewhat difficult to move. I recommend baking it on what you plan on serving it in, if possible. I moved it to a Pyrex pie dish after baking but it would have been perfect to use from the beginning.
* I didn’t want the sauce to be over powering but it worked so well that I would definitely recommend doubling the amount.
* My puff pastry package said it would defrost in 30 minutes but it took an hour and a half before it was workable.
* I used fried onion pieces instead of bread crumbs. If you opt for bread crumbs I recommend you add 1/2 tsp onion powder.
2 sheets 9×9 puff pastry
1 tbsp chia seeds
3 tbsp water
1 cup raw walnuts
3/4 cups raw sunflower seeds
15.5 oz extra firm sprouted tofu – drained
1 small bell pepper (red, orange or yellow) – roughly chopped
1 clove garlic pressed
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp oregano
1/2 tsp smoked paprika
1/8 tsp cayenne
1 tbsp tomato paste
1 tbsp vegan Worcestershire sauce
1 tsp sea salt
1 cup fried onion pieces (you may also use bread crumbs or oatmeal)
1/4 cup flat leaf/Italian parsley
Preheat oven to 400 degrees. Cover bottom of pan you will be using with parchment paper or grease.
Mix chia seeds with water and let sit for at least 15 minutes.
In a food processor or blender, get walnuts and sunflower seeds to a bread crumb like consistency. Add ingredients from tofu to salt, and chia seed. Process until puree.
Transfer mixture to a bowl and stir in onion pieces.
Spread out first puff pastry sheet on pan you will be cooking on. With hands mold walnut mixture into ring on top of pastry sheet.
Fold up corners and sides, molding them around the ring. In the center gently cut a “T” and pull corners up.
Place second sheet of puff pastry over top, molding around ring to match up with bottom sheet. Cut off excess and put aside. In center cut another “T” and mold around the center. Use extra pastry to cover any spots in the center that may have been missed. I also cut mine into strips to decorate the top.
Bake. My puff pastry package said 20 minutes but this took 45 minutes to become golden brown. I would begin checking around 20 just to make sure. I have an old, crappy oven! Once golden brown remove and top with parsley leaves and Parsley Pomegranate Sauce (recipe below.) Serve.
Parsley Pomegranate Sauce Ingredients:
1 tbsp flat leaf/Italian parsley finely chopped
2 tbsp olive oil
1 tbsp white balsamic vinegar
1/4 tsp garlic powder
1/4 tsp mustard powder
2 tbsp Pomegranate seeds
In a sauce pan warm all ingredients over low heat for ten minutes. Gently stir occasionally. Serve.