Recipes for cruelty-free foie gras
Sébastien Kardinal’s famous “Tofoie gras” recipe
made with smoked tofu
For 6 portions
Preparation time: 15 minutes
Standing time: 1 to 2 hours
Ingredients
200 g smoked tofu (Tossolia)
60 g vegetable margarine
5 cl of white wine
3 cl of Cognac
2 g 4 spice mixture
3 g porcini mushroom powder
1 g Penja black pepper
2 g of fine salt
15 ml olive oil with truffle (Oliviers & Co)
3 g agar-agar powder
20 cl plain soy milk
Preparation
Blend the smoked tofu in the hand blender until completely creamy. Then add the margarine and carefully add it to the tofu (always with the blender). Add the four-spice mixture, salt and pepper. Dissolve and mix again with the white wine. Set aside
In a saucepan, mix the soy milk with the cognac, porcini mushroom powder and agar-agar, whisking vigorously so that no powder particles remain. Bring to a boil without stopping stirring and leave to boil for 1 minute
Pour the still hot liquid into the container with the tofu mixture, add the truffle oil and blend again to obtain a very homogeneous texture
Pour the preparation into a mould and leave in a cool place for 1 to 2 hours
Little Okara’s recipe for cruelty-free foie gras
with cashew nuts
Ingredients
150 g cashew nuts
250 ml boiling water
20 g dried mushrooms (forest mix)
20 g malted yeast
50 g blond miso
1/4 tbsp 5 berries
1/4 teaspoon 4 spices
1/4 tbsp coriander
1.5 tbsp of armagnac
1/2 teaspoon tomato concentrate
1/2 teaspoon cider vinegar
80 g deodorised coconut oil
0.5 g agar agar (or 1/4 tsp)
1/2 teaspoon salt
Preparation
The day before (or at least 4 hours before), soak your cashews in water and place them in the refrigerator
On the same day, rehydrate your dried mushrooms in boiling water (250 ml) for about ten minutes. You will use the soaking water and not the mushrooms (you can use them for another recipe)
In a blender, place the cashew nuts well rehydrated and rid of their soaking water, mushroom infusion, malted yeast, blond miso, 5 berries, 4 spices, coriander, armagnac, tomato concentrate, cider vinegar, deodorised coconut oil, agar agar and salt. Mix well at maximum power!
Don't hesitate to use spices (more or less of this or that), to replace armagnac or cognac, white wine or vegan porto. If you do not consume alcohol (although it will evaporate), don’t use it and add 1/2 teaspoon of cider vinegar
For the next step, prepare your glass jars in advance (what you have that can close) so that you can quickly fill them
Transfer the mixture into a saucepan and bring to a boil over medium-low heat, whisking constantly until thickened. This takes just over 3 minutes. When the mixture starts boiling, allow another minute and keep whisking to activate the agar agar. The result is smooth but thicker and a little darker. PS: If your mixture does not look homogenous, remix it after cooking with a hand blender
Using a tablespoon, pour the preparation into the small glass jars previously taken out. Mix with a chopstick to drive out the air bubbles that would show through, smooth the top with the spoon, close the jar and let cool to room temperature before placing in the refrigerator 12 to 24 hours! The standing time is very important to get a firm, cold and well set texture. Also, do not take the jars out of the fridge until the last moment
To be enjoyed with a good baguette preferably or on my blinis and why not with onion or fig confit
Alexis Gauthier's recipe, French chef of the London restaurant Gauthier Soho, on the BOSH.TV channel
made with lentils and nuts
Recipe
Ingredients
2 tbsp olive oil
1 shallot
Pinch of salt
2 cloves garlic
18 button mushrooms
2 tsp rosemary
2 tsp thyme
2 tsp sage
2 tbsp cognac
400g cooked lentils
150g toasted walnuts
2 tbsp soy sauce
2 tbsp beetroot puree
Method
Heat 2 tbsp of olive oil in a frying pan
Roughly chop the shallot and add to the pan. Add a pinch of salt and cook the onions until they are translucent
Roughly chop the garlic cloves and add to the pan. Cook this off and add the chopped button mushrooms. Stir until everything is well cooked. Add the rosemary, thyme, sage and cognac
Add the contents of the frying pan to a food processor along with the lentils, walnuts and soy sauce. Pulse the mixture until combined then add in the beetroot puree. Process until almost smooth, add an extra splash of cognac if needed
Transfer the mixture to a jar, adding on a thin layer of dairy free butter on the top (optional). Refrigerate for a few hours before serving. Best served with good quality bread
Recipe by Éric Lechasseur, Californian chef - won PETA’s price for the best cruelty-free foie gras
made with tofu and mushrooms
Faux Foie Gras on Olive Oil–Infused Ciabatta With Blackberry Port Wine Sauce
Special Equipment
qt. pickle press (we can replace by a container with a weight, a box of maple syrup for example!)
12-inch pieces cheesecloth Coffee grinder
For the Foie Gras: 16 oz. Wildwood silken tofu
For the Marinade: 1/2 cup water 1/2 cup nutritional yeast flakes 2 Tbsp. white miso (Miso Master brand) 3 Tbsp. barley miso (Miso Master brand) 1/4 cup port wine
For the Croutons : 6 pieces ciabatta bread, 1 inch by 1 inch by 2 inches, crusts removed Extra virgin olive oil
For the Coating: 4 dried shiitake mushrooms Fresh ground pepper 1/2 cup unbleached flour Salt Safflower oil
Additional Ingredients : Blackberry port wine sauce (see below) Micro greens for garnish
To Prepare the Faux Foie Gras
Cut the tofu in half and lightly dry between paper towels
Slice along the edges of the tofu to give it a rounded look and wrap each piece in cheesecloth
Place the slices of tofu in the pickle press side by side
Place the water, yeast, miso, and port wine in a saucepan. Mix well and bring to a boil
Pour the mixture over the tofu and let cool
Place the pickle press lid and a small plate to fit in the opening as a press, and screw it down,applying light pressure
Marinate at room temperature for 12 hours and then refrigerate for 24 hours
Unwrap the cheesecloth and gently rinse in cold water. Pat dry with a towel
To Prepare the Croutons
Lightly brush the bread with oil and toast in an oven or toaster oven at 400° until golden
Soak in olive oil for 30 seconds
Set aside
To Coat, Fry, and Serve
Break the dry shiitake mushrooms into pieces and grind into a powder in an electric coffeegrinder
Slice the faux foie gras into 1/2-inch slices on a slight diagonal. Sprinkle with black pepperand salt and coat lightly first in shiitake powder and then in flour
Pan-fry the coated tofu in a cast-iron or steel pan lightly coated with safflower oil. Fry eachside until golden brown
Serve 2 pieces of faux foie gras over 1 crouton. Drizzle 2 ounces of blackberry port winesauce over the faux foie gras and the plate
Garnish with micro greens
To prepare Blackberry Port Wine Sauce
8 oz. port wine
1/2 pint fresh blackberries
4 oz. vegan demi-glace (see below)
Salt and pepper
In a sauté pan, reduce the port wine to 2/3
Cut the blackberries in half and add to the reduction
Add the vegan demi-glace and cook for 1 minute
Salt and pepper to taste
To prepare Vegan Demi-Glace
1/2 cup chopped onion
1/2 medium carrot
chopped 1 clove garlic
chopped 1 Tbsp. olive oil
1/4 cup unbleached flour
1 cup red wine
1 sprig fresh thyme
1 bay leaf
2 1/2 cups water
2 Tbsp. soy sauce
Sauté the onion, carrot, and garlic in olive oil until lightly browned
Add the flour and mix well. Cook for a few minutes
Mix in the wine. Reduce for a few minutes and add the herbs, water, and soy sauce. Simmerfor 40 minutes
Remove the herbs and blend well in a blender
Strain if needed. Makes 1.5 quarts
David Lebovitz's recipe presented by Fresh Princess
made with mushrooms, lentils and nuts
Makes 6 to 8 appetizer-sized servings
Adapted from Très Green, Très Clean, Très Chic by Rebecca Leffler
Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will yield close to the correct amount. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan version, replace the butter with the same quantity of olive oil, for a total of 1/4 cup (60ml) of olive oil. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.
Ingredients
12 medium-sized (100g, about 1 cup) button mushrooms
2 tablespoons olive oil
2 tablespoons butter salted or unsalted
1 small onion peeled and diced
2 cloves garlic peeled and minced
2 cups (400g) cooked green lentils
1 cup (140g) toasted walnuts or pecans
2 tablespoons freshly squeezed lemon juice
1 tablespoon soy sauce or tamari
2 teaspoons minced fresh rosemary
2 teaspoons fresh thyme, minced
2 tablespoons fresh sage or flat leaf parsley
optional : 2 teaspoons Cognac or brandy
1 teaspoon brown sugar
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper
Preparation
Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat
In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing
Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm
Serving : Serve the pâté with crackers, hearty bread, or small toasts. A nice accompaniment is shallot marmalade or just a few pickles alongside. Storage : The spread will keep for 4 days in the refrigerator. It can frozen for up to two months, well-wrapped
There are many more recipes available on many blogs and websites. Try them out and give us your feedback!
Enjoy the tasting!