Pea and Asparagus Terrine
A summery dish, Vegan and Gluten Free
- 300 g asparagus
- 250 g peas
- 250 g silken tofu
- 400 g vegetable cream
- 70 g garbanzo flour
Remove the hard part of the asparagus and peel them if needed (only if they are large, don’t peel thin asparagus). Steam them for 10 minutes, until tender and them put in cold water to stop from cooking.
Cook your peas for about 15 minutes in salted water, them plunge them into ice-cold water.
Blend tofu with cream, garbanzo flour, salt and pepper until you get a smooth consistency. Line a cake mold with parchment paper. Add a layer of asparagus, one of peas and so on until you run out of them. Pour the tofu/cream mixture on top of it. Bake for 45 minutes at 200C/390F (depends on oven, make sure to check on your terrine once in a while).