Grilled Vegetable Terrine with Chimichurri Sauce

Loads of grilled vegetables layered between cashew cream cheese gives this terrine a savory sweetness, while the chimichurri adds an unexpected brightness to the overall flavor, along with making this a stunning side dish.

Ingredients

TERRINE

1 red bell pepper, quartered

1 orange bell pepper, quartered

1 yellow bell pepper, quartered

1 large zucchini, cut into 1/8” lengthwise slices

1 large eggplant, cut into 1/8” lengthwise slices

1 batch of Cashew Cream Cheese (below)

CHIMICHURRI SAUCE

1 garlic clove

1 large shallot

1 jalapeno, seeded and coarsely chopped

1/2 cup chopped cilantro

1/4 cup chopped parsley

1/3 cup unsweetened applesauce

2 Tbsp red wine vinegar

Instructions

1. Preheat grill to medium-high heat.

2. Prepare Cashew Cream Cheese posted on my website.

3. Place vegetable slices on the grill and close the lid. Grill until peppers are charred and zucchini and eggplant are tender, 6-10 minutes or so. Cool on a paper towel lined cutting board to absorb water that escapes the vegetables. Remove the outer skin of the peppers. Pat dry with paper towels.

4. Line the bottom and sides of a 14’ x 4’ loaf pan with 2 large overlapping pieces of plastic wrap hanging over the sides. I used a Le Creuset Pate Terrine. Lay red bell peppers skin-side down on the bottom of the pan. Crumble a third of the Cashew Cream Cheese over peppers. Season with black pepper. Layer the zucchini slices lengthwise and add a layer of yellow bell peppers. Crumble half of the remaining Cashew Cream Cheese and season with black pepper. Now layer the eggplant slices lengthwise. Crumble on the remaining Cashew Cream Cheese, season with black pepper and top with the orange bell peppers.

5. Cover the top with the overhanging plastic wrap. Put a flat surface like a piece of cardboard, cut to fit the top layer, and place two heavy canned goods on top, laying on their side to weigh it down. Refrigerate until set, 4 hours minimum or preferably overnight.

6. Prepare the chimichurri by placing the garlic, shallot and jalapeno in a blender or food processor until finely chopped. Add cilantro, parsley, applesauce and vinegar and blend until you have a smooth puree. Refrigerate until ready to serve.

7. To serve, peel back plastic wrap from terrine. Invert onto a platter, then remove and discard the plastic wrap. Cut into 8 slices and top with chimichurri sauce. Serves 8.

EASY CASHEW CREAM CHEESE

1 1/2 cups raw cashews, soaked

1/4 cup Cashew Sour Cream or unsweetened non-dairy plain yogurt

1 Tbsp lemon juice

3 Tbsp chopped chives

1/2 tsp onion powder

Instructions

1. Soak the cashews in cold water in the refrigerator overnight, or for at least 30 minutes in hot water. Remember, the longer you soak the cashews, the creamier the cream cheese will be.

2. Rinse and drain the cashews, and add them to a food processor. And the cashew sour cream or non-dairy yogurt, onion powder, and lemon juice. Blend until smooth, scraping the sides as needed.

3. Add the chives and give it a good stir.