Place the cashews in a bowl. Cover with water and let it soak for 120 Minutes. Strain and rinse. Place in a food processor with the coconut cream and water. Purée until smooth. Season with salt and pepper and stir in the chia seeds.

Preheat the oven to 200 °C. Place the tomatoes and peppers on a baking tray. Drizzle with a splash of olive oil and season with salt and pepper. Roast for 40- 45 Minutes until tender. Allow to cool.

Heat a pan over medium heat. Add a splash of olive oil and fry the aubergine slices, on both sides, until tender. Remove them from the pan, add a bit more oil and fry the Polony slices for 3 Minutes on each side. Allow to cool.

Line a medium-sized loaf tin with plastic wrap. Start with a layer of the aubergines and then layer the rest of the ingredients (tomatoes, peppers, Polony and aubergine) as you like. Add a few spoonfuls of cashew cream in between every second layer. Seal with a piece of plastic wrap and weight down with something heavy (i.e. a 1L box of soy milk) to compress. Refrigerate overnight.

Preheat the oven to 200°C. Toss the bread and oil together. Season with a bit of salt and pepper. Bake for 15 Minutes until golden and crisp.

Slice the terrine into portions and serve with the bruschetta on the side.