The following article was written
by PETA marketing coordinator Ashley Palmer.
I've gotta give props to my Marketing coworkers on our new Web
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 Cohen1/4 cup finely diced white
onions1/2 cup vegan margarine1/2 cup unflavored soy milk1 Tbsp. agar-agar3 cups de-gilled, chopped
portobello mushrooms1/8 tsp. truffle oil1/4 tsp. salt
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
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.