Foodies végétaliens : Militer avec les molaires

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Était-ce le tartare de girolles sur julienne de frites croquantes ou le gaspacho de concombre à l'ananas et coriandre? Peut-être ai-je abusé du pain à la farine de pistache. À moins que le dessert inspiré du chef pâtissier Patrice Demers — des pommes vertes avec un chocolat blanc «véganisé», coiffées d'un sorbet aux pommes et d'un filet d'huile d'olive — ne m'ait achevée. Quoi qu'il en soit, j'ai mis 24 heures à me remettre de ce repas tout végétal. Plus capable d'encaisser, même un yogourt nature. Et je dois ajouter que je n'avais pas bien mangé comme ça depuis des lunes...

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Foodies végétaliens : Militer avec les molaires - 16/09/11
http://www.ledevoir.com/societe/actualites-en-societe/331438/foodies-vegetaliens

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Citation :

Hormis deux ou trois adresses à Montréal (Aux Vivres, Crudessence), les foodies végétaliens n'ont presque pas le choix s'ils veulent sortir du cercle infernal des pâtes ou de la double salade verte (cela s'applique aux végétariens aussi): ils doivent se recevoir entre eux.

Mais pas du tout, il y a d'autres restos vg à Mtl. : YUAN, Le Commensal, le Chu Chai ... qui servent une variété de mets vg
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Trop bon le nom (Eric Lechasseur). Voici sa recette de faux foie gras, mais en anglais :

For the Foie Gras:
16 oz. Wildwood silken tofu

For the Marinade:
1/2 cup water
1/2 cup nutritional yeast flakes
2 Tbsp. white miso (Miso Master brand) 3 Tbsp. barley miso (Miso Master brand) 1/4 cup port wine

For the Croutons:
6 pieces ciabatta bread, 1 inch by 1 inch by 2 inches, crusts removed Extra virgin olive oil

For the Coating:
4 dried shiitake mushrooms Fresh ground pepper
1/2 cup unbleached flour Salt
Safflower oil

Additional Ingredients:
Blackberry port wine sauce (see below) Micro greens for garnish

To Prepare the Faux Foie Gras:

•Cut the tofu in half and lightly dry between paper towels.
•Slice along the edges of the tofu to give it a rounded look and wrap each piece incheesecloth.
•Place the slices of tofu in the pickle press side by side.
•Place the water, yeast, miso, and port wine in a saucepan. Mix well and bring to a boil.
•Pour the mixture over the tofu and let cool.
•Place the pickle press lid and a small plate to fit in the opening as a press, and screw it down,applying light pressure.
•Marinate at room temperature for 12 hours and then refrigerate for 24 hours.
•Unwrap the cheesecloth and gently rinse in cold water. Pat dry with a towel.To Prepare the Croutons:
• Lightly brush the bread with oil and toast in an oven or toaster oven at 400° until golden.

•Soak in olive oil for 30 seconds.
•Set aside.To Coat, Fry, and Serve:
•Break the dry shiitake mushrooms into pieces and grind into a powder in an electric coffeegrinder.
•Slice the faux foie gras into 1/2-inch slices on a slight diagonal. Sprinkle with black pepperand salt and coat lightly first in shiitake powder and then in flour.
•Pan-fry the coated tofu in a cast-iron or steel pan lightly coated with safflower oil. Fry eachside until golden brown.
•Serve 2 pieces of faux foie gras over 1 crouton. Drizzle 2 ounces of blackberry port winesauce over the faux foie gras and the plate.
•Garnish with micro greens.Makes 6 servingsBlackberry Port Wine Sauce8 oz. port wine
1/2 pint fresh blackberries
4 oz. vegan demi-glace (see below) Salt and pepper

◦In a sauté pan, reduce the port wine to 2/3.
◦Cut the blackberries in half and add to the reduction.
◦Add the vegan demi-glace and cook for 1 minute.
◦Salt and pepper to taste.Vegan Demi-Glace1/2 cup chopped onion
1/2 medium carrot, chopped 1 clove garlic, chopped
1 Tbsp. olive oil
1/4 cup unbleached flour
1 cup red wine
1 sprig fresh thyme

1.1 bay leaf
2.2 1/2 cups water
2 Tbsp. soy sauce

•Sauté the onion, carrot, and garlic in olive oil until lightly browned.
•Add the flour and mix well. Cook for a few minutes.
•Mix in the wine. Reduce for a few minutes and add the herbs, water, and soy sauce. Simmerfor 40 minutes.
•Remove the herbs and blend well in a blender.
• Strain if needed. Makes 1.5 quarts