Gourmet Vegetarian Diet
Courgette and carrot terrine is a recipe I worked up when I wanted a low fat vegetarian style meal. It can either be eaten alone as a meal in itself, or eaten as a side vegetable dish to accompany fish, chicken or any meat.
An artichoke, spinach and roasted garlic sauce recipe is also provided to accompany the terrine or any grilled fish or meat. This recipe is great for using up leftover egg whites, or a meal suggestion that meets the diet restrictions for completing the liver cleansing diet.
It is suitable for people with wheat and dairy intolerances and vegetarians. If the egg whites are substituted with another setting agent then the terrine could also be suitable for strict vegans. People who follow the diet for blood group A types will also find this recipe useful as it does not contain tomatoes.
Low Fat Vegetable Lasagne Style Recipe: Courgette and Carrot Terrine
2 medium courgettes
Rice paper or lasagne sheets (or slices of aubergine if avoiding carbs)
4 egg whites
Fresh chives and parsley
Cook chopped courgette and carrot in stock until tender.
Finely chop onion and sauté in a little olive oil until soft. Add to cooked courgette.
Process courgette and carrot separately to a smooth thick paste with a little olive oil.
Beat egg whites until stiff; fold an equal quantity into each vegetable paste.
Cook instant lasagne sheets until tender. If using rice paper moisten one sheet at a time by dragging across a dish of warm water.
Add chopped fresh chives to carrot mix and chopped fresh parsley to courgette.
Assemble pasta or aubergine with alternating layers of courgette and carrot paste.
Top with Artichoke, Spinach and Garlic Sauce and bake gently in 150oC oven 30 min before serving. See recipe below:
Artichoke, Spinach and Roasted Garlic Sauce
3 garlic cloves unpeeled
1 can of non-marinated baby artichokes
Large bunch of fresh spinach leaves or equivalent thawed, frozen spinach
1/3 cup olive oil
1/3 cup lemon juice
Pepper or chilli optional
Roast garlic cloves in dry oven until tender. Cool and remove peel.
Process drained, canned baby artichokes and spinach leaves to form a paste, adding the garlic, olive oil, lemon juice and sea salt until a thick but pourable consistency is reached.
Pour over terrine prior to baking.
Nb. This sauce is also great over fish, especially oily fish like salmon, tuna or swordfish. Serve with Courgette and Carrot Terrine on the side.