Zucchini is really abundant right now in the markets and we are finding all kinds of ways to use this super versatile vegetable, both raw and cooked. This summer squash terrine is a hybrid of cooked and raw vegan techniques and pairs beautifully with the fresh basil and tomatoes we’re growing as well.
For the terrine:
1 small peeled eggplant, thinly sliced lengthwise on a mandoline slicer
2 large zucchini, thinly sliced lengthwise on a mandoline slicer
6 spears asparagus
2 large portobello caps
1 large carrot, peeled
Olive oil salt and pepper
Preheat the oven to 350 degrees.
Oil the red bell peppers, toss in salt and roast in the oven until it is very browned (about 30 minutes). Allow to cool and remove the skins and seeds.
Heat a stove top grill until hot and grill the zucchini and eggplant slices very lightly until there are grill marks. Set aside until ready to assemble.
Grill the portobello caps until tender.
Heat some water in a saucepan until boiling. Lightly blanch the sliced carrot and asparagus spears in the boiling water until just tender.
Set aside all ingredients until ready to assemble the terrine.
For the cashew ricotta
1 cup cashew nuts, soaked overnight (in water-rinse and discard the soak water when they are done soaking)
1/8 cup rosemary, chopped (optional)
1/8 cup basil, chopped (optional)
1/8 cup chives, chopped (optional)
1/4 cup lemon juice
3 Tablespoons nutritional yeast
1 Teaspoon sea salt, or more to taste
1/4 cup water, to aid in blending to the right consistency
Blend everything (except the herbs) together in the food processor or blender until smooth. Fold in the herbs afterwards.
To assemble the terrine:
In a plastic wrapped terrine pan or bread pan, lay long slices of the grilled zucchini horizontally across the pan, slightly overlapping the edges.
Just as you would layer a lasagna, spread out ¼ thick layers of the ricotta, portobello, asparagus, eggplant, carrot. We will be assembling ours in the following order:
1.cashew ricotta
2.portobello
3.eggplant slices
4.asparagus
5.cashew ricotta
6.julienned carrot
7.cashew ricotta
After all the layers have been assembled, wrap the ends of the zucchini snugly around the terrine, press, cover with the plastic wrap and allow to set up in the refrigerator.
When the terrine is set up (after at least an hour) remove the terrine from the pan still in the plastic. Slice in 3/4″ thick slices with the plastic still on. Remove the plastic from around the slice and serve topped with baby greens, heirloom tomato sauce and drizzle aged balsamic around the plate.
For the heirloom tomato sauce:
1 large, ripe heirloom tomato
1/2 bunch chives, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 Tablespoon olive oil
Hand chop the ripe tomato until completely pulverized. Fold in the chives, garlic, olive oil salt and pepper.
This sound fantastic, but a couple of things with this recipe:
1. It appears the instructions for the terrine section is not complete, as the last sentence says “Set aside all ingredients until” and nothing follows except for the next section of the recipe…
2. For the Cashew Ricotta, it states “1 cup of cashew nuts, soaked overnight”, soaked overnight in what?…water? or something else?
Hi David! Yes thank you for pointing that out-I edited the post!
“Set aside until…” ready to assemble the terrine!
Cashews are best soaked in water and then rinsed before using. Throw away the soak water, it’s not good for anything.
Soaking nuts helps soften them and makes them creamier in the finished product.
Thanks again for the heads up!
Rachel
when grilling the eggplant and zucchini, do you use any kind of oil in the pan, or just dry?
any spices?
I have been making a veggie terrine similar to this, grilling the veg in a pan with coconut oil, salt and chili powder.
I usually use zucchini, eggplant, yellow(summer) squash, red peppers, fennel, oven dried tomato and a locally made fromage blanc.
I layer the eggplant first, then zucchini, yellow squash, fromage blanc, peppers, tomato, more zucchini and eggplant.
then the cling film lined pan, but with a weight on top, I found ziplocks of water works well. pressed overnight in the walk-in.
sliced and served on a bed of greens
I do find the eggplant drinks up a lot of the oil and the terrine can be too oily
hence my question
do you grill dry?
and do you weight it with anything?
thanks
Hi Kelli-
We lightly oil and the eggplant and zucchini before grilling, so it doesn’t stick.
We did not feel the need to use a weight on it to press it, but just pressed down on it with our hands gently before refrigerating.
Thanks,
Rachel Carr
This looks very impressive! It sounds very easy to make, too. I will definitely give it a try!
Hi, Edith! Thanks!