Almond Vegetable Terrines

[Guest guest]

Almond Vegetable Terrines

 

 

2 onions, chopped

2 garlic cloves, crushed

1/2 cup stock

5 cups mixed chopped vegetables

1 1/2 cups almonds, blanched if you like

1/2 cup f1aked almonds

2 cups water

5 tbsp (6 2/3 US tbsp) olive oil

1/4 cup Orgran Plain Flour (use a GF flour blend)

1/2 cup stock

1 tsp horseradish

1/2 tsp dry mustard

4 tsp wheat free tamari

1/2 cup Orgran Crumbs (-OR- dry bread crumbs)

1 tsp freshly ground pepper

 

 

Saute onion in 2 tbsp olive oil for a few minutes then add the garlic.

When it becomes aromatic, add 1/2 cup stock and the vegetables and

allow to simmer for 15 minutes or until the vegetables are just

tender. Set aside. Roast the 1 1/2 cups of almonds in the oven. When

ready blend them with the 2 cups of water until smooth and milky.

Place the other 3 tbsp of oil in a small saucepan on low heat and stir

in the Orgran Flour. Then slowly pour in your almond milk, stirring

all the time. Bring to the boil and allow to thicken then simmer for a

few minutes and add the tamari, horseradish, mustard and pepper.

Remove from the heat and stir into the cooked vegetables. In a bowl

mix together the Orgran Crumbs and the flaked almonds. This dish can

be made as a large casserole but my preferred method is to make

individual terrines. Spoon your mixture into whatever you use and then

sprinkle the crumb mix over the top.

 

Bake in a preheated 200 C (390 F) oven for 15 minutes.