Faux foie gras

[animo-aequoanimo 0]

http://www.nofoiegras.org/faux_gras.htm

Eat Faux Gras instead of Foie Gras

Instead of supporting the inhumane force feeding of birds by consuming pate that is made from the enlarged livers of ducks and geese, try these humane "faux gras" alternatives that can be produced without causing any animal suffering.

Mushroom, Walnut, and Rosemary Paté
Serves 8


1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitaki mushrooms
½ ounce dried chanterelles, soaked in ½ cup boiling water for 30 minutes
1 cup red wine
1 tsp sea salt
2 tsp coarsely chopped fresh sage
1 tsp coarsely chopped fresh thyme
2 tsp coarsely chopped fresh rosemary
1 tsp ground nutmeg
½ tsp ground pepper
1 Tbsp nutritional yeast
1 cup walnuts, toasted
1 Tbsp tamari soy sauce
2 tsp balsamic vinegar
2 ½ cups water
2 tsp powdered agar agar, or 2 Tbsp agar agar flakes

To toast the walnuts, first soak in two cups warm water for thirty minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow to cool to room temperature before serving.

In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate.

Transfer to a blender. Add the walnuts, tamari, vinegar, and 1 ½ cups of the water. Blend until smooth.

In a small saucepan, bring the remaining 1 cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated.

Test the paté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes. If the test paté isn't firm by them, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the paté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve with Garlic Crostini.


Spinach and Pimento Paté
Serves 8
Pimento Paté

¼ cup cashews
6 oz canned pimentos with liquid
1 Tbsp nutritional yeast
1 clove garlic
1 ½ Tbsp fresh lemon juice
¾ tsp fine sea salt
1/8 tsp ground nutmeg
¼ tsp ground black pepper
¼ tsp dried oregano
1 cup water
1 ½ Tbsp agar agar flakes or ½ Tbsp powdered agar agar

In a blender, combine the cashews, pimentos, yeast, garlic, lemon juice, salt, nutmeg, black pepper, oregano, and ¼ cup of the water and blend until smooth. In a small saucepan, bring the remaining ¾ cup water to a boil and whisk in the agar agar until thoroughly dissolved. Add to the mixture in the blender and blend until smooth.

Test the paté by placing a tablespoon full in the refrigerator or freezer for 3 to 5 minutes; it should set up and be firm in that time. If not, you will have to add more agar agar. Start with 1 teaspoon agar agar flakes dissolved in ¼ cup water.

Spinach Paté

¼ cup cashews
2 cups packed spinach leaves, blanched in boiling water for 1 minute
3 Tbsp fresh cilantro leaves
½ serrano chili, seeded and minced
½ tsp fine sea salt
1 cup water
1 Tbsp agar agar flakes or 1 ½ tsp powdered agar agar

In a blender, combine the cashews, spinach, cilantro, chile, salt, and ½ cup of the water and blend until smooth. In a small saucepan, bring the remaining ½ cup water to a boil and whisk in the agar agar. Continue whisking until thoroughly dissolved. Add to the blender and blend. Test the paté as above before using, adding more dissolved agar agar if necessary.

To Assemble

Pour half the Pimento Paté into an 8 x 5-inch loaf pan and refrigerate for 10 minutes. Pour half the Spinach Paté on top and refrigerate for 10 minutes. Repeat to make 2 more layers and refrigerate until firm. Serve with crostini or crackers.

Make it ahead: Cover tightly and refrigerate for up to 3 days.


Pablo's FAUX GRAS Recipes

FAUX GRAS TOFU STYLE
(Makes one 4½ by 8½ inch loaf pan of faux gras)

INGREDIENTS:
One 14 oz. package medium firm Tofu, drained
One 8 oz. package of Seitan
4 cups cooked lentils*
(*you may use only three, but the extra may be necessary to attain proper consistency)
1 cup Agar Agar (dissolved in Vegan vegetable stock)*
(*see below for explanation)
2 cloves garlic
2 Tblsp virgin olive oil
1 Tsp coriander
1 Tsp cumin
1 Tsp nutmeg
Salt/Pepper to taste
Optional: Parsley, Rosemary, and Sage

PREPARATION:
Cooking Lentils: Boil 6 cups of water. Dissolve Vegetarian/Vegan
stock. Add lentils. Cook until soft. Drain.

Cooking Agar Agar: Follow instructions for dissolving agar agar on the package, but use a Vegetarian/Vegan stock as the liquid. After dissolved, keep warm until it used. (Do not let it solidify.)


FAUX GRAS Preparation:
In a food processor, add all the ingredients and process until smooth (keep stopping the food processor and scrape the sides to make sure all the ingredients are well mixed). To make sure you have the right consistency (semi-firm), put a spoonful of the mixture in the refrigerator for at least 20 minutes. If after 20 minutes the consistency is not right (it has to keep its form), then add another ¼ cup of dissolved agar agar and/or lentils, until it reaches the proper consistency. Place in a medium size (4½ by 8½ inch) loaf pan. Line the pan with Saran wrap (for easy unmolding), then spray the lined pan with an olive oil spray. Pour the mixture from the food processor into the pan and refrigerate for at least 12 hours. Make sure you add some weight on top to keep the mixture without any air inside. Then unmold and garnish with some chopped parsley or chives.


FAUX GRAS TOFU STYLE WITH WALNUTS

Follow the same instructions as the Faux Gras Tofu Style, but after the mixture is half way mixed add 1 cup of walnuts then continue mixing in the food processor, after refrigeration, garnish with chopped walnuts.

BÉCHAMEL FAUX GRAS PATÉ
(Makes one 4½ by 8½ inch loaf pan of faux gras paté)

INGREDIENTS:
1 16 oz. Pkg White Wave Brand "Chicken Style Wheat Meat," defrosted
1 Cup Béchamel Sauce
2 Cloves Garlic
¼ Cup Parsley
8 Cups Vegetable/Vegan stock
½ Cup Virgin Olive Oil
1 Cup Agar Agar (dissolved in Vegetarian/Vegan stock)
1 Tsp coriander
1 Tsp Paprika
Salt/Pepper to taste


PREPARATION:
Béchamel Sauce: ½ Stick (4 tblsp.) Vegan Margarine
½ Cup Flour
Soy Milk (enough to create a thick sauce)
Salt/Pepper to Taste
1 Tsp Nutmeg

In a Sauce pan over a medium fire, melt the margarine, then add the flour, whisking and incorporating it into the margarine. Cook until the mixture is smooth, then, whisking constantly, gradually add enough soy milk until a thick sauce results. Add salt/pepper and nutmeg to taste. Keep cooking until bubbles first appear, then remove from stove top and set aside.



"Wheat Meat" Preparation: Prepare Stock by dissolving powdered Vegetarian/Vegan stock* and ¼ cup of Vegetarian/Vegan liquid bouillon** (it has to be a dark brown bouillon to achieve a darker color paté) in 8 cups of water. Boil the "Wheat Meat" in the stock until tender, then drain.
* I used "Health Best" vegetarian chicken-style broth in powder form.
** For the bouillon, I used Bernard Jensen's Quik-Sip Bouillon," from Whole Foods Market.

Paté Preparation:
In food processor add drained, cooked "Wheat Meat," Béchamel Sauce, Agar Agar (see Recipe No. 1 for instructions on how to prepare it), Garlic, Olive Oil, Parsley, Spices, Salt/Pepper and mix until smooth. Line a loaf pan with Saran Wrap and spray lined pan with oil (for easier unmolding). Pour the mixture into the pan and refrigerate. Add some weight to the pan so no air bubbles form in the mixture (it also helps it keep its form). Refrigerate for at least 12 hours. Unmold and garnish with parsley.


WARM BECHAMEL FAUX GRAS
After the paté above has been refrigerated, cut into small cubes and pan fry it in a very thin coat of olive oil until crispy on the outside. Serve warm.

BÉCHAMEL FAUX GRAS PATÉ with SHITAKE, PORTABELLA, RED ONION and PORT WINE
(Makes one 4½ by 8½ inch loaf pan of paté)


INGEDIENTS: ¼ Pound Shitake Mushrooms
¼ Pound Portabella Mushrooms
1 Red Onion
Salt/Pepper to taste
½ Cup Port Wine

PREPARATION:
Cut Red Onion and Shitake and Portabella Mushrooms into thin slices.

In a frying pan with a small amount of olive oil (roughly 1 tblsp.), cook the sliced onion and mushrooms on a high for at least 5 minutes. Then remove the pan from the stove top and add the port wine. (*NOTE: When adding the port wine, be sure to do so OFF OF THE STOVE TOP AND THE FIRE.) Then replace the pan on the burner and continue cooking until almost all of the port wine has been absorbed. When done, set aside.

Use instructions from the "BÉCHAMEL FAUX GRAS PATÉ" and add the Onion and Mushrooms to the food processor after the mixture is done. Then mix on "PULSE" setting until mushrooms and onion are incorporated. Set in mold (as per above instructions) and refrigerate. After unmolding, garnish with Parsley and Rosemary.

Mushroom Pâté

4 tablespoons olive oil
3 cups chopped onion
2 cloves garlic, minced
1 pound mushrooms, sliced
1 teaspoon thyme
1/2 teaspoon rosemary, crushed
1/2 teaspoon sage
1/2 cup herbed stuffing mix or bread crumbs
1/2 cup vegan Parmesan-style cheese
1 (8-ounce) package vegan cream cheese
2 cups tofu
1/4 cup fresh parsley, chopped
Salt and pepper to taste

• Sauté onions and garlic in oil until onions are soft. Add mushrooms and seasonings and continue to cook until mushrooms begin to release their juices. Remove from heat and allow to cool for 5 minutes.
• Stir in the stuffing mix. In a food processor or blender, combine the vegan Parmesan-style cheese, vegan cream cheese and the tofu. Process until combined. Add the cooled mushroom mixture and puree until smooth. Add salt and pepper to taste.
• Butter a 2-quart mold and place waxed or parchment paper on the bottom. Fill mold with mushroom mixture. Tamp down to remove air.
• Bake 1 hour and 15 minutes at 400 degrees. Remove from oven and allow to cool. Cover the top with waxed paper and place weights on top. Refrigerate at least 24 hours.
• To serve, remove weights, peel off waxed paper and blot any excess surface juices. Turn out onto a platter. Serve with crackers and fresh veggies.

[Animal 0]

Quand on aura le temps, ça vaudra la peine de traduire ces recettes ! Il y en a qui ont l'air vraiment bonnes !

[animo-aequoanimo 0]

En effet, Do, et je me disais aussi que je pourrais en imprimer pour les tables pour remettre avec les tracts. A propos, Gabriel de Shac m'a demandé si je voulais aller tenir des tables avec eux au centre-ville. Je ne lui ai pas encore répondu à ce sujet mais je me suis dit que ça pourrait être une bonne idée pour y distribuer aussi un peu de notre matériel par la même occasion.

[Animal 0]

Citation :

A propos, Gabriel de Shac m'a demandé si je voulais aller tenir des tables avec eux au centre-ville. Je ne lui ai pas encore répondu à ce sujet mais je me suis dit que ça pourrait être une bonne idée pour y distribuer aussi un peu de notre matériel par la même occasion.

Certainement Cé ! Ça ne nous fait pas de mal de nous faire de la publicité !

p.s.: j'ai vu dans le forum de MA tout-à-l'heure une nouvelle inscrite (Nadine de Charlesbourg)... à qui MA souhaite la bienvenue ! Elle a écrit une lettre à la compagnie BEDO ! Elle n'a pas l'air d'une débutante ! Je me demande bien qui c'est ! La Tofu (végémobile) a l'air toute contente de la voir dans le forum .....

[animo-aequoanimo 0]

La Tofu la connaît peut-être alors.