Vegetable Terrine

My food styling & photography is not my strong suit. Somehow little bits of beetroot dip ended up on the zucchini……. I am sure you get the idea though. This is delicious!

Note: you will need to make the cashew cheese the night before as it needs to soak.

You may also choose to prepare the beetroot dip and pumpkin ahead of time.

  • 1 large zucchini, sliced thinly lengthways with a mandolin
  • 1/2 bunch silverbeet or spinach finely chopped
  • 1 handful basil leaves
  • 1/2 cup sun dried tomatoes, finely chopped.
  • 1 cup of roast beetroot dip ( see recipe below)- or you could use a good quality store bought one (check ingredients though as many contain dairy and sugar)
  • 2 cups diced butternut pumpkin, steamed. You could substitute sweet potato.
  • 1 cup cashew cheese (see recipe below)


  1.  Ensure cashew cheese, beetroot dip and pumpkin is cooked
  2. Heat a small amount of olive oil in a large pan, gently cook strips of zucchini until they are soft. Remove from heat & cool
  3.  Add silverbeet and basil leaves to the pan, along with the sundried tomatoes. Cook for a few minutes until softened.
  4. Line a terrine dish or small (22x11cm) loaf pan with cling wrap and leave ends overhanging
  5. Gently lay the cold zucchini strips along the bottom, overlapping it
  6. Spoon the cashew cheese onto the zucchini strips and press flat
  7. Add the mashed pumpkin, the silver beet mixture and then the beetroot dip
  8. layer the remaining zucchini strips along the top. (make sure they overlap as this will form the base of the terrine on serving)
  9. Cover loosely with cling wrap and place in fridge overnight.
  10. To serve, carefully remove from pan using the overhanging cling wrap.

Roast Beetroot Dip

  • 3 large beetroots, peeled and quartered
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 tsp cumin
  • 1 tbsp EVOO (good quality Olive Oil)
  • 1 Tbsp coconut cream


  1. Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
  2. Unwrap and allow to cool
  3. Blend all ingredients until you reach desired consistency

Cashew cheese recipe

  • 1 cup raw cashews, soaked overnight, in 2 cups water
  • 1 cup water, extra
  • 1 tsp tamari
  • 1/2 tsp apple cider vinegar
  • Pinch of himalayan sea salt


  1. Drain and rinse soaked cashews well
  2. Process the all ingredients in a blender until smooth
  3. Using a nut milk bag or cheese cloth, strain the cashews well, then using a heavy bowl or plate, squash the ‘cheese’ to remove all liquid.
  4. You can leave the cheese overnight if you like- just keep it in the fridge and let it drain over a large bowl

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