Instructions: MAKES 8 SERVINGS OVO-LACTO

The layers of pale gold millet and pureed Carrots make this elegant terrine worth the extra effort. Recipe adapted from Vegetarian Times Complete

Preheat oven to 350 degrees. Lightly oil 9-by 5-inch loaf pan.

In saucepan fitted with steamer, steam carrots until tender, about 5 minutes.

Drain. Puree carrots in blender or food processor with cardamom and honey or maple syrup; set aside.

In large skillet over medium-high heat, heat oil and wine or broth until bubbling. Add scallions and onion. Cook, stirring until limp, about 3 minutes.

Add mushrooms, garlic, coriander, basil and thyme. Cook, stirring, until mushrooms release moisture, about 5 minutes. Remove from heat: stir in remaining ingredients except lettuce.

Spread half of carrot puree in bottom of loaf pan, smoothing top with spoon.

Top with all of miller mixture, smoothing top with spoon. Spread remaining carrot puree over millet. smoothing top. Place loaf pan in 9- by 13-inch taking dish. Add 1 inch of water to baking dish. Bake until firm, about 1 hour. To serve, cut terrine into 1-inch slices and garnish with lettuce.

Makes
about 8 slices.

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