Vegan terrine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sushi paper - 1 package | ||
| 3 | Sliced yellow squash | |
| 3 | Sliced zucchini | |
| 6 | Portobello mushrooms | |
| 1 | cup | Cooked spinach |
| 2 | tablespoons | Chopped garlic |
| 2 | tablespoons | Chopped shallots |
| ¼ | cup | Olive oil |
| Salt and pepper | ||
| 3 | Roasted carrots | |
| 3 | Roasted red peppers | |
Directions
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 off 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.
CHEF DU JOUR ERICA MILLER SHOW #DJ9471