Vegan Terrine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Sushi paper, 1 package
3: Sliced yellow squash,
3: Sliced zucchini,
6: Portobello mushrooms,
1 cup: Cooked spinach,
2 tbsp: Chopped garlic,
2 tbsp: Chopped shallots,
1/4 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
Source from luhu.jp
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
Source from luhu.jp
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