Thai
Style Cauliflower and Carrot Terrine
with Chilli and Peanut Dressing
Preparation time: 45 - 55 minutes (includes steaming veg)
Cooking time:
30 minutes + cooling and chilling time.
Serves 4 – 5
Vegan
Ingredients
250g
cauliflower, (prepared weight), steamed
2 limes, zest (and 3 – 4tbs juice for the dressing)
3tbs grated ginger
150ml coconut cream (or use 65g creamed coconut with 125 mls boiling
water)
250g carrots, peeled and cooked
½ tsp salt
30g ready ground almonds
½ tsp caster sugar (optional)
For the dressing
2tbs sweet chilli sauce
2tbs chopped fresh mint
40g salted peanuts, ground very finely (try to use reduced salt variety)
Oven temperature: 190C / 390F / Gas mark 5
450g non-stick loaf tin, greased and base lined with baking parchment
Method
1. Place steamed cauliflower together with 2tsp grated ginger, zest of
1 lime, ¼ tsp salt, and 5 tbs of coconut cream into a food processor
and process for about 20-30 seconds. Turn into a bowl and mix in 3
tbs ground almonds. Note: no need to wash the food processor for the
next stage.
2. Place steamed carrots with
2 tsp grated ginger, zest of 1 lime, ¼ tsp
salt, and the remaining coconut cream into a food processor and process
for about 20-30 seconds. If the carrots are not very sweet, add ½ tsp
caster sugar. Turn out into a separate bowl and mix in the remaining
2 ½ tbs of ground almonds.
3. Divide both vegetable mixtures into two, and layer them in the prepared
loaf time starting with the carrot mixture. (It is easier to put each
layer on top of the other by blobbing the mixture all over the previous
layer and then spreading it gently over, rather than putting all the
mixture in at once.).
4. Bake the terrine in the preheated oven for about 30 minutes until
well set. About half way through, cover the top with tin foil if it starts
to brown. Let cool in the tin for about 10 minutes before turning out
and cooling completely. Chill well in the fridge before serving.
5. To make the dressing, mix
together the remaining grated ginger (about 4 tsp), with the chilli
sauce, chopped fresh mint, ground salted peanuts
and 3 – 4 tbs of lime juice. The dressing should be quite thick
rather than runny. Serve the terrine in slices with a spoonful or two
of the dressing on the side.
© The
Vegetarian Society
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Other recipes in this series:
Warm Potato and Asparagus
Salad
Cauliflower & Carrot
Terrine
Watercress & Blue Cheese
Pasta
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