NourishMainModerateVegetarianGluten FreeDairy FreePlant Based
Layered Crucifer Terrine With Walnut Seaweed Pistou
A composed main that celebrates roasted textures and herb layered sauces
40 prep50 cookServes 6520 kcal per serving
The Story
This terrine is the kitchen as garden turned architecture. Roasted cauliflower forms clouds of caramel while charred cabbage and sliced beets create ribbons of color. The walnut seaweed pistou is a coastal note that ties earth to ocean and invites slow tasting.
Nourishment is built in layers. Whole legumes and nuts provide sustained protein and healthy fat while crucifers bring sulfur rich compounds that cleanse and fortify. Herbs and seaweed supply micronutrient density.
Ingredients
- Cauliflower Florets4 cups
- Red Cabbage2 cups thinly sliced
- Golden Beet2 medium sliced thin
- Olive Oil3 tablespoons
- Sea Salt1 and a half teaspoons
- Black Pepperto taste
- Cooked Green Lentils2 cups
- Toasted Walnuts1 cup
- Wakame Rehydratedtwo tablespoons chopped
- Fresh Basilhalf cup packed
- Fresh Parsleyhalf cup packed
- Lemon Zest1 teaspoon
- Toasted Pumpkin Seeds3 tablespoons
- Ground Cumin1 teaspoon
Method
- 1Preheat oven to 200 degrees Celsius and toss cauliflower cabbage and beets with olive oil sea salt and black pepper. Roast until tender and caramelized about 30 minutes.
- 2While vegetables roast pulse toasted walnuts wakame basil parsley lemon zest cumin and a pinch of salt in a food processor adding two to three tablespoons of olive oil to reach a coarse pistou texture.
- 3In a loaf pan line with parchment and layer warm roasted vegetables with cooked green lentils pressing gently between layers to compact and set into the terrine.
- 4Allow the terrine to cool slightly then chill until firm at least two hours. Unmold and slice with a sharp knife.
- 5Serve slices with a generous spoonful of walnut seaweed pistou and a scatter of toasted pumpkin seeds for contrast.
Nutrition
Per serving
22g
Protein
48g
Carbs
28g
Fat
Calories520
Fibre14g
Sugars8g
Vitamins
Vitamin C35 mg
Folate120 mcg
Vitamin K60 mcg
Minerals
Iron5 mg
Calcium180 mg
Zinc2.8 mg
Utensils
Sheet PanFood ProcessorLoaf PanParchment PaperSharp KnifeMixing Bowl
This way of cooking
Botanical Density
Phytonutrients and plant diversity — thirty plants a week.
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