Vegan Cumin and Carrot Terrine

Instructions

1. Boil the sliced potatoes in salted water until just tender. Drain and set aside.
2. Preheat the oven to 400 degrees.
3. Line a baking sheet with parchment paper, spread the carrots and cauliflower evenly on the sheet, and toss with 1 Tablespoon olive oil and 1/4 teaspoon cumin.
4. Roast the vegetables for 15-20 minutes, stirring/flipping halfway through. You want them to be tender but not falling apart.
5. In a blender, combine the peas, garlic, lime juice and a pinch of sea salt. Blend until smooth. Transfer to a small bowl.
6. In a small saucepan, bring the vegetable stock and agar agar flakes to a boil. Boil, stirring constantly, for at least three minutes (this ensures the thickening agent in the agar agar gets hot enough to work properly). If you have agar agar powder instead of flakes, this can work too, just use about 3/4 teaspoon as the powder is stronger.
7. Rinse the blender and then add the roasted cauliflower, 1/4 teaspoon cumin, and 3 Tablespoons of the prepared stock. (you may need to add a little more in order for the cauliflower to puree). Blend until smooth.
8. Line your mold with plastic wrap that is large enough to extend over the sides and ends by at least one inch. I use two sheets, one for the long direction and then another for the short direction.
9. Dip a potato slice in the prepared stock, shaking off any excess, and place it on the bottom corner of the lined mold. Continue the process, overlapping the slices slightly, until the bottom is covered. Continue the dipping process, placing the slices standing up around the edges of the mold and overlapping slightly.
10. Carefully spoon in half of the cauliflower puree, spreading it evenly over the potato layer and pressing it gently into the sides and corners.
11. Create another layer of dipped, overlapping potato slices on top of the cauliflower puree, sprinkling the layer with coarse sea salt when finished.
12. Dip the roasted carrot slices in the prepared stock and place them in an even layer on top of the potatoes.
13. Spoon the pea puree evenly over the roasted carrots, pressing it gently into the sides and corners.
14. Create another layer of dipped, overlapping potato slices on top of the pea puree, sprinkling the layer with coarse sea salt when finished.
15. Spoon some of the prepared stock over the cilantro and green onions, stir to coat. Spread the coated mixture evenly over the potato layer.
16. Carefully spoon in the remaining cauliflower puree, spreading it evenly over the coated mixture layer and pressing it gently into the sides and corners.
17. Create one last layer of dipped, overlapping potato slices on top of the cauliflower puree.
18. Fold the plastic wrap tightly over the sides and ends of the last layer.
19. Gently press the top of the terrine to compress.
20. Put terrine in refrigerator with a weight on top and let rest and firm up overnight. I use an empty tea box with an unopened can of beans as my weighting device. Ensure that the weight is evenly distributed.
21. Just before serving, carefully unwrap the folded edges of plastic wrap so that the last potato layer you made is exposed. Turn a serving plate upside down on top of the mold, then flip it all so the plate is right side up and the mold is upside down. Carefully lift the mold off and then remove the plastic wrap. Voila! Use a serrated knife to carefully slice the terrine.