This updated version of a classic French terrine brings back the flavors of summer in a way that doesn’t feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.
- Cashew Cheese
- ¾ cup raw cashews
- ¼ cup nutritional yeast
- 1 Tbs. lemon juice
- 1 tsp. smooth Dijon mustard
- 1 tsp. salt
- 2 tsp. agar powder
- 1 tsp. garlic powder
- 2 large globe eggplants, sliced ½-inch thick
- 1 tsp. salt
- 5 medium red bell peppers
- ¼ cup olive oil, for brushing
- Flat-leaf (Italian) parsley, for garnish
- To make Cashew Cheese: Soak cashews 3 hours in large bowl of water. Drain, and return to bowl. Add nutritional yeast, lemon juice, mustard, and salt to bowl; set aside.
- Whisk agar and garlic powders into 1 1/2 cups water in saucepan, and bring to a boil over medium heat. Simmer 5 minutes, or until liquid thickens and agar dissolves, whisking constantly.
- Add agar mixture to cashew mixture. Blend with immersion blender until smooth. Pour into terrine mold or loaf pan. Chill 1 hour.
- To make Terrine: Sprinkle eggplant slices with salt. Let stand 20 minutes to sweat.
- Preheat oven to broil. Place bell peppers on baking sheet, and roast under broiler 20 minutes, or until soft and blackened on all sides, turning occasionally. Cool.
- Reduce oven heat to 400°F. Blot eggplant slices with paper towel, brush with oil, and place in single layer in roasting pan. Roast 1 hour, or until soft and brown. Alternatively, grill eggplant slices in grill pan over medium-high heat 10 to 15 minutes, or until grill marks appear and slices are tender, turning once or twice. Cool.
- Rub skins off of cooled bell peppers, remove stems and seeds, and cut each pepper in half.
- Unmold Cashew Cheese from terrine mold, and slice in half horizontally so you have 2 long slabs. Rinse out terrine mold, and line with plastic wrap, allowing plastic wrap to hang over sides. Lay a few parsley leaves along bottom of mold, and top with a layer of eggplant, a layer of bell pepper, and a layer of Cashew Cheese. Repeat, ending with a layer of eggplant.
- Fold ends of plastic wrap over Terrine, and place a weight (such as 2 15-oz. cans) on top. Chill 2 hours or up to 2 days. 10. To serve: Tilt Terrine over sink, and pour off any liquid. Invert Terrine onto platter to unmold, and slice into 1-inch-thick slices.
- Calories: 259
- Protein: 9 g
- Total Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Cholesterol: 0 mg
- Sodium: 691 mg
- Fiber: 11 g
- Sugar: 9 g
Serves 6 (makes 2/3 cup)
- 2 cups flat-leaf parsley leaves
- ¼ cup olive oil
- 2 Tbs. red wine vinegar
- 1 large clove garlic, peeled
- 1 tsp. salt
- 1 pinch red pepper flake
Blend all ingredients in blender or food processor until creamy.