Broccoli And Chestnut Terrine

• 1 lb broccoli, cut into small florets
• 8 ounces cooked chestnuts, rough chopped
• 1 cup whole wheat breadcrumbs
• 4 tablespoons plain fat-free yogurt or 4 tablespoons low-fat plain yogurt
• 2 tablespoons parmesan cheese, fine grated or 2 tablespoons soy cheese, subsitute
• salt
• pepper, fresh ground
• ground nutmeg, fresh grated, see note
• 2 eggs (or equilvent egg substitute)
• 2 teaspoons mrs dash tabletop seasoning
• 1 teaspoon Braggs liquid aminos

1. Preheat the oven to 350u0b0F Line a 2 lb loaf pan with parchment paper.
2. Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely.
3. Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste.
4. Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs.
5. Spoon the broccoli mix into the loaf pan.
6. Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices.
7. The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken grin.
8. Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.

broccoli, chestnuts, whole wheat breadcrumbs, yogurt, parmesan cheese, salt, pepper, ground nutmeg, eggs, tabletop seasoning, braggs

Taken from www.food.com/recipe/broccoli-and-chestnut-terrine-145520 (may not work)