Asian Vegetable Terrine with Cilantro Tofu Pesto Over Field Greens and Tahini-Miso Dressing

[Guest guest]

This recipe is a tad long <grin>. It is from an advertising section in

Vegetarian Times and created by a student chef at Western Culinary

Institute. I wonder if anyone would work this hard at home to create a

dish. kathleen

 

* Exported from MasterCook *

 

Asian Vegetable Terrine With Cilantro Tofu Pesto Over Field

 

Recipe By : Asa Pollard, Western Culinary Institute, 2001

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***TERRINE***

3 cups sushi rice

4 cups water

1/3 cup sugar

salt -- to taste

1/3 cup rice wine vinegar

2 tablespoons sake

***MUSHROOMS***

1 pound cremini or shiitake mushrooms -- thinly sliced

1/3 cup rice wine vinegar

1/3 cup black soy sauce

***ASPARAGUS***

1 pound asparagus -- cleaned

1 tablespoon Colavita Extra Virgin Olive Oil

salt and pepper -- to taste

***CUCUMBER***

1/2 cup rice wine vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

1 English or Japanese cucumber

sliced thin lengthwise

***PEPPERS***

2 red bell peppers

***REMAINING INGREDIENTS***

1 package Eden Sushi Nori

1 package Eden Agar Agar -- (seaweed gel)

2 cans water chestnuts -- sliced

terrine pan or long loaf pan -- (11 x 5)

plastic wrap

***CILANTRO TOFU PESTO***

1 tablespoon Colavita Extra Virgin Olive Oil

5 cloves garlic

1 shallot -- sliced

1 medium yellow onion -- sliced

1 tablespoon fresh ginger

1 tablespoon balsamic vinegar

1 tablespoon dry mustard

1 teaspoon paprika

1/2 cup sake

1 cup Nasoya Firm Tofu

1 bunch cilantro

1 1/2 teaspoons wasabi paste

(made from Eden Wasabi Powder

according to pkg directions)

1/4 teaspoon Eden Selected Toasted Sesame Oil

1 lemon -- juice of

salt -- to taste

***TAHINI-MISO DRESSING***

3 tablespoons Joyva Sesame Tahini

1 tablespoon shiro miso

1/4 cup reserved mushroom liquid

1 orange -- juice of

1 lemon -- juice of

lime -- juice of

1/2 cup canola oil

salt -- to taste

 

Serves 6

 

Full title: Asian Vegetable Terrine with Cilantro Tofu Pesto Over Field

Greens and Tahini-Miso Dressing

 

Terrine: Rinse sushi rice and cover with water. Add sugar and salt and

bring to a simmer. Cover and simmer about 20 minutes or until water is

absorbed. Remove from heat. Fold in rice wine vinegar and sake. Spread

on sheet pan and allow to cool.

 

Mushrooms: Bring soy sauce and vinegar to a simmer. Add mushrooms. Remove

from heat and cover, stirring occasionally until mushrooms are soaked

through. Drain and reserve liquid.

 

Asparagus: Sauté and season asparagus and remove from heat. Cool and slice

in half lengthwise.

 

Cucumber: Mix together vinegar, salt and sugar. Add cucumbers and set

aside about 20 minutes.

 

Peppers: Roast peppers on grill or in the oven or over a flame. Place in a

bowl and cover with plastic or place in a plastic bag. Set aside until

cool enough to handle. Remove skin, deseed and julienne.

 

Line the terrine pan with plastic wrap. Use two long pieces and

overlap. Be sure to cover corners. Line plastic with nori. Overlap nori

sheets, using water to stick them together. Line bottom of pan and around

inside sides. Leave extra over rim of pan to seal top. Press a layer of

sushi rice along bottom of pan, just thick enough to cover. Moisten your

fingers with water to prevent rice from sticking to them. Build wall of

rice around sides of pan as well, again not too thick. Layer water

chestnuts on top of rice, followed by a layer of mushrooms, asparagus,

roasted peppers, cucumbers and a second layer of water chestnuts. Sprinkle

a little agar agar between each layer to bind veggies. Press down on

layers. Cover with a second layer of rice, wrap extra nori across pan and

tuck into sides to seal. Use water to help nori stick. Pull plastic wrap

over top, press down to seal and refrigerate.

 

Cilantro Tofu Pesto: Heat oil and sauté garlic, shallot, onions and

ginger. Deglaze with balsamic vinegar and season to taste. Transfer to a

food processor and blend with remaining ingredients. Season to

taste. Cook pesto over medium-low heat for about 5 minutes, stirring

frequently.

 

Tahini-Miso Dressing: Combine all ingredients, except oil and salt in food

processor. Blend and drizzle in oil. Season to taste.

 

Remove terrine from refrigerator, and carefully slice into six

portions. Toss field greens in dressing and place in center of plate. Top

with slice of terrine and serve with tofu pesto.

 

Wine recommendation: FREY BIODYNAMIC CHARDONNAY

 

From an advertisement in the October, 2001 issue of Vegetarian Times (page

73).

 

 

 

 

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