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To-Die-For Foie Gras That Nobody Had to Die For

Written by PETA | July 7, 2010

Award-winning chef Amanda Cohen can add another notch to her (cruelty-free) lipstick case: Her not-so-sinfully delicious Mushroom Mousse has won the top prize of $10,000 in PETA’s Fine Faux Foie Gras Challenge. Cohen, who is a veteran of New York City vegan hot spots TeaNY, Angelica Kitchen, Pure Food and Wine, and Blossom Café, wowed the judges with her deceptively simple combination of puréed vegan margarine, onions, soy milk, portobello mushrooms, and truffle oil. “I really wanted to make something decadent,” says Amanda. “I thought it would be fun to recreate that [foie gras] in a vegan version that didn’t lose any flavor and could stand on its own.”

 

Faux Foie Gras

 

Yes, I think you could say that it stands on its own. And so do the second- and third-place vegan delicacies created by Eric Lechasseur from Seed in Venice, California, and Vincent Moellman from 50 Forks at the Art Institute of California in Santa Ana. I only wish I could say the same for the ducks and geese who are force-fed to make real (bad) foie gras, many of whom become so sick and debilitated that they can’t even walk or stand.

If you can’t get to Amanda’s New York restaurant, Dirt Candy, to taste-test her mind-blowing Mushroom Mousse for yourself, you can find the recipe at PETA Living.

New Yorkers, if you’ve already tried Amanda’s prize-winning concoction, please feel free to post your reviews below.

Written by Alisa Mullins

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  • gudiel ginette says:

    JAMAIS PLUS DE FOIE GRAS !!!

  • christa says:

    I’ve searched the recipes on PETA living but can’t find anything called “foie gras” or “mushroom mousse.” Can someone post a link to the winning recipe? I tried ‘cheating’ by using the links for the second and third place recipes, but changing the name to “…/FirstPlaceRecipe.pdf” but got an error.

  • christa says:

    I’ve searched the recipes on PETA living but can’t find anything called “foie gras” or “mushroom mousse.” Can someone post a link to the winning recipe? I tried ‘cheating’ by using the links for the second and third place recipes, but changing the name to “…/FirstPlaceRecipe.pdf” but got an error.

  • PETA says:

    Crystal, here are links to the second & third place recipes: http://www.mediapeta.com/peta/PDF/SecondPlaceRecipe.pdf http://www.mediapeta.com/peta/PDF/ThirdPlaceRecipe.pdf Let us know how they taste!

  • Crystal says:

    Does anyone know where the runner up recipe is? It’s look just as delicious, and I can’t find it anywhere on the PETA website. I want to make both and see which I prefer.

  • Crystal says:

    I love this idea as I can’t stand the idea of real foie gras, but I’ve heard it’s delicious. It’s strange, but I can’t find the recipe anywhere on the peta living site. The link just takes you to the home page, and it is no where to be found when I try to search. I have a friend who doesn’t believe foie gras could be veganized, and I wanted to prove her wrong. Anyone know where I could find it?

  • Saucy says:

    We are spoiled here in NY. So many vegan restaurants. So many creative minds. So many outspoken animal activists. Dear God…………….. I LOVE NY. Wild horses couldn’t drag me away. Revolutionary cultural changes often begin here before expanding into the rest of our not so compassionate nation. I do however feel sorry for those geographically challenged veganveggies. Don’t despair though animal loving affectionados. You can order many vegan masterpieces online. Yep you can have them delivered right to your door. Let’s all look forward to the day when every city in America looks like a mini NYC with vegan restaurants in every neighborhood. Congratulation Amanda Cohen. I love all the warm and wonderful people of this movement and I am delighted to be a part of this revolutionary “CALL TO KINDNESS.”

  • Toby Saunders says:

    ‘oh my word’… it’s great to compete against cruelty with a lack of cruelty but the word I’m looking for is ‘disgusting’! It’s revolting to put so much work into our food while others have none especially for weird foods which excite only the most perverted taste buds of rich people but like I typed maybe the competition is a ‘plus’ in this case! Maybe!

  • Eileen Schuler says:

    It is a wonderful idea. thanks Eileen Schuler

  • Rev. Meg Schramm says:

    I haven’t tried the vegan foie gras but I can vouch for Johnny Reb’s Texas Caviar which is made from blackeyed peas. Very good as an appetizer.

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