Faux Gras
As a mostly plant-based family, we have had to come up with some creative ways to replace some classic southern French recipes. Foie gras is an example of one of those dishes we have had to reinvent. Our Christmas Eve dinner will include home-made foie gras from our grandmother, so we used the below recipe to create a vegetarian friendly version.
*Recipe has been inspired by this blog post.
Ingredients
Handful of rosemary
2-4 Bay leaves
Handful of Thyme
4 Shallots
Pinch of salt
4 Cloves of garlic
15 mushrooms (we used Cremini)
4 tbsp of Cognac
200g of lentils
200g of walnuts
4 tbsp of soy sauce
Olive Oil
Recipe
Chop the shallots and garlic, and sauté in a pan until translucent.
In a separate pot, cook lentils according to instructions on the package.
Add chopped mushrooms and all the herbs. Cook off for a couple of minutes.
Add the Cognac and the soy sauce. Let cook until mushrooms are done.
Combine the mushroom mixture with the lentils and walnuts in a food processor. Make sure to take out the Bay leaves beforehand.
Blend until you have the desired texture. We blended ours to be quite smooth.
Add to jars, and seal closed.
Let sit for about 2 hours in room temp.
Enjoy with a slice of fresh bread! Bon Appétit!
Photos by Ava Henderson
Written by Margaux Henderson
