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
For the cashew ricotta
1 cup cashew nuts, soaked overnight
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:
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.