Foie gras, which is French for "fatty liver," is made from the enlarged livers of male ducks and geese. Many high-end restaurants have pulled this "delicacy of despair" off their menus for good. But just because gourmets choose to skip out on the cruelty doesn't mean that they want to miss out on traditional French food.
In came PETA with the Fine Faux Foie Gras Challenge, which offered a $10,000 grand prize to the genius behind a vegan version of the decadent dish. A judging panel chosen by PETA assessed the prepared recipes based on palatability as well as similarity in taste and texture to real foie gras, and they selected New York–based chef Amanda Cohen as the winner!
So did we get it right? See for yourself: Taste-test Amanda's winning recipe (below) in your own kitchen.
Mushroom Mousse1/4 cup finely diced white onions1/2 cup vegan margarine1/2 cup unflavored soy milk1 Tbsp. agar-agar3 cups de-gilled and chopped portobello mushrooms1/8 tsp. truffle oil1/4 tsp. salt
Makes approximately 9 servings
Click here for the second place recipe, and here for the third place recipe.
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.