Foie Gras, Veganized!

The following article was written by PETA marketing coordinator Ashley Palmer.

I've gotta give props to my Marketing coworkers on our new Web feature, "Force Fed! Say 'No' to Foie Gras." 

As far as food goes, foie gras has to be one of the most disturbing. It literally translates to "fatty liver." Really? People want to eat the diseased and swollen livers of ducks and geese? That is messed up.

While I have no patience for animal abuse, I do have respect for chefs and restaurants that provide vegan versions of traditional food. After all, just because gourmets choose to skip out on the cruelty doesn't mean that they want to miss out on classic French cuisine.

You can join in too! Try out this winning recipe for a vegan version of foie gras and then click here and here for two other takes on vegan foie gras. Enjoy!

Mushroom Mousse by Amanda Cohen
1/4 cup finely diced white onions
1/2 cup vegan margarine
1/2 cup unflavored soy milk
1 Tbsp. agar-agar
3 cups de-gilled, chopped portobello mushrooms
1/8 tsp. truffle oil
1/4 tsp. salt

• Cook the onions and 1 tablespoonful of vegan margarine on low for 15 minutes, or until extremely soft.
• Add the soy milk and leave on low for 10 minutes, or until it comes to a boil.
• Add the rest of the vegan margarine (7 tablespoonfuls) to the pot and leave on low for 15 minutes, or until it comes to a boil.
• Add the agar-agar and whisk until it comes to a boil again (approximately 10 minutes).
• Remove from the heat and pour into a Vitamix or other high-powered blender and blend until very smooth and creamy.
• Add the mushrooms, truffle oil, and salt and blend for 2 to 3 minutes, or until creamy and fully incorporated. If the mixture is not silky smooth, pass through a fine mesh sieve or a chinois.
• Pour into a nonstick silicon cube mold and tap the mold a few times to ensure that the mousse has settled. Pour the excess mousse over the top of the cube mold to make sure that there is no air trapped in any of the compartments, and scrape the top to make sure that all the compartments are filled.
• Refrigerate for at least 2 hours, or until solid.

Note: These directions are for preparation on an induction burner set between 1 and 2; if using a gas burner, set the flame as low as possible and keep an eye on the ingredients, as cooking times will likely be much shorter. 

Serving Suggestion: Spread the portobello mousse on truffled toast made from baguette slices. Place thinly sliced, grilled portobellos on top to give it more texture, and add peach and fennel compote for sweetness, if desired.

Makes approximately 9 servings