Vegan Terrine

[Guest guest]

* Exported from MasterCook Buster *

 

Vegan Terrine

 

Recipe By : Chef Erica Miller

Serving Size : 1 Preparation Time :

Categories : Main Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 package sushi paper -- (aka nori or

-- sushihane)

3 yellow squash -- sliced

3 zucchini -- sliced

6 portobello mushrooms

1 cup cooked spinach

2 tablespoons garlic -- chopped

2 tablespoons shallots -- chopped

1/4 cup olive oil

-- salt and pepper

3 carrots -- roasted

3 red peppers -- roasted

***CORN COULIS***

2 cups cooked corn

1/4 cup vegetable stock

***CHIVE OIL***

2 ounces chives

1/4 cup olive oil

 

For Terrine: Line terrine mold with plastic wrap; then line with nori

sushi paper. Slice lengthwise the zucchini and yellow squash. Place

the portobello mushrooms and squashes in a bowl and toss with garlic,

shallots and olive oil. Sprinkle with salt and pepper. Julienne

carrots and red pepper. Grill the squashes and mushrooms and cool

in the refrigerator. Layer in mold the spinach, then squashes,

portobellos, carrots, and red pepper; repeat procedure until

ingredients are all used. Fold remaining nori paper over and then

plastic wrap; place a weight on top and chill overnight. [she used

two cans of soda on the show - N.B.]

 

Corn Coulis: Put corn in blender with vegetable stock and puree for 1

minute and then strain.

 

Chive Oil: Put chives and oil in bar blender and blend quickly;

strain. Take terrine out of mold and slice one-inch thick. Put it in

the middle of the plate and garnish with sauces.

 

Chef Du Jour Show with Erica Miller (#DJ9471)