Layered Pate Terrine

I found this in Living Cuisine – a great cookbook – and made it a couple of years ago, but family members are still talking about it! It is a very rich and cheesy dip and goes great with bread, chips, or crackers.

Makes 6-8 Servings

Ingredients:

Top Layer (Red):

1 cup whole raw cashews, soaked for 15 minutes

1 cup sun-dried tomatoes, soaked until soft

1 cup chopped red bell pepper

1 clove garlic

2 T red miso (look for soy-free miso at health food stores)

2 T olive oil

pinch of cayenne pepper (optional)

1/2 – 1 tsp sea salt, or to taste

 

Middle Layer (White):

2 cups whole raw cashews, soaked for 15 minutes

1 cup raw macadamia nuts, soaked for 15 minutes

1/3 cup lemon juice

2 T olive oil

2 T nutritional yeast

1/2 tsp sea salt, or to taste

 

Bottom Layer (Green):

1 cup walnuts, soaked for 15 minutes

1/2 cup whole raw cashews, soaked for 15 minutes

1 clove garlic

1/2 cup chopped green onion

2 packed cups spinach leaves

2 cups basil leaves

1 cup parsley leaves

1/3 cup pine nuts

sea salt to taste

2 T red miso (find soy free miso in health food stores)

2 T olive oil

 

To prepare the top layer: Drain and rinse the cashews.  Spread on a dry towel and blot dry.  In a food processor, chop soaked cashews into a fine meal.  Add softened sun-dried tomatoes and bell pepper, garlic, miso, olive oil, cayenne, and sea salt and blend until smooth.  Stash in refrigerator until ready to use.

To prepare the middle layer: Drain and rinse the cashews and macadamia nuts.  Spread on a dry towel and blot dry.  In a food processor, chop the nuts into a fine meal.  Add lemon juice and olive oil and blend into a smooth paste.  Add nutritional yeast and sea salt and blend until smooth and mixed.  Stash in refrigerator until ready to use.

To prepare the bottom layer: Drain and rinse the walnuts and cashews.  Spread on a dry towel and blot dry.  In a food processor, finely chop the garlic, green onions, spinach leaves, basil leaves, and parsley.  Add walnuts, cashews, pine nuts, and sea salt and grind as smooth as possible.  Add miso and olive oil and blend until smooth.  Stash in refrigerator until ready to use.

To assemble: Oil an 8 by 9 inch long rectangular bread pan or ceramic dish with a bit of olive oil.  Line the pan with plastic wrap.  The oil will help the wrap to stay flush to the pan.  It is best to allow the spreads to chill for several hours in the refrigerator and become firm before spreading so that they dcan hold their own.  Evenly spread the red layer into the plastic-lined pan.  Spread the white layer evenly on top of the red layer.  Spread the green layer evenly over the white layer.  Fold the plasticc wrap over the top of the terrine to cover.  Allow to chill in the pan for several hours or overnight before serving.

To serve: Unwrap the plastic from the pan, but leave it in place atop the terrine.  Place a serving plate upside-down on the pan, making sure the plastic wrap is out of the way.  Flip the pan over onto the plate.  Slide the pan away gently, so as not to disturb the terrine.  Peel off the plastic wrap and slice with a wet knife.

recipe from: Living Cuisine (I highly recommend this cookbook, it has a lot of really neat recipes)

photo by: Jamie Tilley

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