INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 F.  Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.  Steam the peas, chopped
carrots, and cauliflower separately for 10 to  15 minutes, or until
each is cooked. Let cool.  Puree the peas with 1 egg yolk, and 1
teaspoon lemon juice. Repeat  with the carrots and then the
cauliflower. Stir the chives into the  pea puree, the almonds into the
carrot puree, the nutmeg into the  cauliflower puree.  Whisk the egg
whites until stiff, then carefully fold one-third into  each puree
until just combined.  Season well and spoon the pea mousse  into the
prepared pan, carefully smoothing the surface. Top with the  carrot
mousse and then the cauliflower mousse, smoothing the surface  of each.
Cover with a piece of lightly oiled wax paper.  Place the loaf pan in a
roasting pan and pour in boiling water to  come two thirds of the way
up the sides of the pan. Transfer to the  oven and bake for 40 minutes.
Remove the wax paper and cook for 10 to  15 minutes more, until the top
feels firm to the touch. Remove from  the oven and let cool in the pan
on a wire rack.  Using a potato peeler, peel the whole carrots into
thin strips and  toss with the chives.  Blend the oil, vinegar, and
salt and pepper  and mix with the carrot strips and chives.  Turn the
terrine out of the pan and cut into slices. Serve with the  salad.
Serves 8-10  Source: The Inspired Vegetarian, by Louise Pickford *
Typed for you by  Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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