davidlebovitz.com

One thing that I found interesting in this post on davidlebovitz.com  is the discussion of how dietary habits are evolving in France. Vegetarianism and healthy eating aren’t yet as popular as in some other countries. But some younger people are exploring raw foods, quinoa and other healthier food options. And more French restaurants are offering Vegetarian and Vegan menu options.

Traditional foie gras is made with the liver of a duck or goose that has been fattened through force feeding. Although considered a delicacy in France, many people refuse to eat it because of animal cruelty issues.

This is a plant-based version adapted from a recipe by Rebecca Leffler. It uses lentils, mushrooms, garlic, butter, nuts, onions, soy sauce or tamari, herbs, spices, and other ingredients. You’ll find it titled Faux Gras or imitation foie gras. It’s a very easy chop, saute and combine in a food processor recipe. I especially liked the serving  suggestions. Also, David provides substitutions for a Vegan or Gluten-free version.

Click on the Vegetarian Foie Gras – French Mushroom Lentil Pate link below to see the complete recipe.