Vegan terrine
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Vegan terrine
  Vegan    Terrines  
Last updated 6/12/2012 1:00:15 AM. Recipe ID 23342. Report a problem with this recipe.
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      Title: Vegan terrine
      Yield: 4 Servings
           Sushi paper - 1 package
      3    Sliced yellow squash
      3    Sliced zucchini
      6    Portobello mushrooms
      1 c  Cooked spinach
      2 tb Chopped garlic
      2 tb Chopped shallots
    1/4 c  Olive oil
           Salt and pepper
      3    Roasted carrots
      3    Roasted red peppers
  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.

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Recipe ID 23342 (Apr 03, 2005)

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