Since Christmas is quickly approaching, I wanted to share with you guys THREE recipes this week to give you some ideas, whether you’re cooking something for a Christmas day meal or a holiday party.
Today I’m making a “faux-gras”, because foie gras is traditionally eaten around Christmas time in France. It’s a traditional French delicacy made of duck or goose liver, you can think of it as a fancy pâté that you put on toasts with fig jam, and of course served with a glass of champagne for a festive apéro.
This version is made of mushrooms, sunflower seeds, and lots of other umami-packed things to give it a savory, rich taste and texture that is great with some fig jam on top. The mushrooms are first cooked, and then everything is simply combined in a food processor.
I hope you enjoy this recipe, let me know what you think down in the comments ! And be sure to check back on Wednesday for the second of this week’s three holiday recipes up on the blog !
Ingredients :
- Mushrooms, about 1 pound or 500g
- 2 garlic cloves
- 1 tbs dry white wine
- 3/4 tsp miso paste
- 1 tsp olive oil
- Salt to taste
- 1/3 cup sunflower seeds
- 1 tsp coconut oil
- 1/4 tsp ground sage
- 1 tbs vegan butter
- 2 tbs chickpeas with aquafaba (just open a can of chickpeas and take a couple spoonfuls straight out of the can, with the chickpeas and their liquid)
- 1/4 tsp salt
- 1/2 tsp balsamic vinegar
- Fig jam, optional but highly recommended
Directions :
- Place the sunflower seeds in a bowl. Boil some water and pour it over the sunflower seeds and let them soak for a few minutes to soften.
- Roughly chop the mushrooms, mince the garlic and add them to a skillet with the white wine, olive oil, miso paste, and salt. Sauté over medium low heat for about 15 minutes or until cooked and most of the liquid is evaporated.
- To the food processor add the mushroom mixture, the sunflower seeds, and all the remaining ingredients and blend for a few minutes until there’s a smooth texture. Taste and adjust seasonings as needed.
- To serve, thinly slice a baguette and toast the slices if desired. Spread the faux gras on top of the bread and add a little fig jam on top. Enjoy !
