This mildly spicy vegetable terrine is simply delicious. The intense vegetable aromas come into their own and the finely seasoned almond cheese also contributes significantly to the wonderful taste.
For the vegetable terrine, first line a loaf tin (20 cm long) with cling film.
For the cream cheese, drain the almonds in a sieve and collect the soaking water (e.g. water the plants with it).
Put the almonds in a high-performance blender, add all the remaining ingredients and spices – except for the psyllium husk powder and herbs – and puree the whole thing finely for at least 1 minute.
Then scrape the mixture from the blender into a bowl, fold in the psyllium husk powder and the herbs and season with salt and pepper.
Line the loaf tin as evenly as possible with half the beetroot;
Place 2 slices next to each other and closely (!) overlapping each other.
Then carefully spread about 2 tablespoons of cream cheese over it with a wet spoon (right into the corners!).
Then spread the rest of the beetroot on top as well as the first layer and spread another layer of cream cheese.
Then lay all the carrot strips lengthwise and closely (!) overlapping each other, spread a layer of cream cheese on top and then do the same with the Yellow carrot strips.
Finally spread with a thin layer of cream cheese.
Then cover the surface with cling film and gently press the whole thing down.
Then place in the fridge for at least 1 hour.
Take the terrine out of the fridge, place a cutting board on top of the dish and flip it vigorously.
Leave the foil on the tureen.
Then use a sharp knife to cut the terrine into 1.5 cm wide slices and arrange on plates.
Place the salad in a bowl, drizzle with lemon juice and olive oil, and season with salt and pepper.
Mix carefully and taste.
Arrange the salad and the sprouts decoratively and enjoy together with the vegetable terrine.
Tip: You can also prepare the terrine the day before.