FAUX GRAS
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.
Provided by David
Number Of Ingredients 16
Steps:
- 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.
VEGAN LENTIL PATE (AKA FAUX GRAS)
This is simple to make and crazy delicious. The tarragon adds such a nice, sweet flavor. Serve with fancy crackers for a party or get-together, or just have this if you wanna be lazy for dinner! This pate tastes best when you allow it time to come to room temperature after it has been chilled.
Provided by tendollarwine
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
- Grind the cashews in the food processor until they resemble a coarse meal.
- Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
- Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.
Nutrition Facts : Calories 458.2, Fat 20.4, SaturatedFat 3.5, Sodium 158.5, Carbohydrate 50.9, Fiber 20.8, Sugar 4, Protein 20.7
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