Vegan Foie Gras

70 mins
Serves 1
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Directions

  1. 1Soak 150g dry cashews in water overnight. After soaking, they will be 220g.
  2. 2Soak 150g dry cashews in water overnight. After soaking, they will be 220g.
  3. 3Soak 150g dry cashews in water overnight. After soaking, they will be 220g.
  4. 4Measure out the dry ingredients: 1.5g of low-acyl gellan, 0.4g of high-acyl gellan, 8g kosher salt, 1.5g black pepper, and 2.5g sweet spice (heavy on anise, with vanilla and orange).
  5. 5Measure out the dry ingredients: 1.5g of low-acyl gellan, 0.4g of high-acyl gellan, 8g kosher salt, 1.5g black pepper, and 2.5g sweet spice (heavy on anise, with vanilla and orange).
  6. 6Measure out the dry ingredients: 1.5g of low-acyl gellan, 0.4g of high-acyl gellan, 8g kosher salt, 1.5g black pepper, and 2.5g sweet spice (heavy on anise, with vanilla and orange).
  7. 7Measure 25g miso paste and 15g tomato paste.
  8. 8Measure 25g miso paste and 15g tomato paste.
  9. 9Measure 25g miso paste and 15g tomato paste.
  10. 10Measure 275g water.
  11. 11Measure 275g water.
  12. 12Measure 275g water.
  13. 13Weigh out the coconut oil and shortening (made from coconut oil and red palm oil).
  14. 14Weigh out the coconut oil and shortening (made from coconut oil and red palm oil).
  15. 15Weigh out the coconut oil and shortening (made from coconut oil and red palm oil).
  16. 16Slice the mushrooms, shallots, and garlic.
  17. 17Slice the mushrooms, shallots, and garlic.
  18. 18Slice the mushrooms, shallots, and garlic.
  19. 19Sweat the vegetables (mushrooms, shallots, garlic) with a little bit of the coconut oil in a saucepan. Do not allow them to get any color. Cover with a lid to soften and wilt them.
  20. 20Sweat the vegetables (mushrooms, shallots, garlic) with a little bit of the coconut oil in a saucepan. Do not allow them to get any color. Cover with a lid to soften and wilt them.
  21. 21Sweat the vegetables (mushrooms, shallots, garlic) with a little bit of the coconut oil in a saucepan. Do not allow them to get any color. Cover with a lid to soften and wilt them.
  22. 22Crank up the heat and add the brandy, reducing it by half.
  23. 23Crank up the heat and add the brandy, reducing it by half.
  24. 24Crank up the heat and add the brandy, reducing it by half.
  25. 25Add the water, soaked cashews, coconut oil, miso, tomato paste, salt, pepper, and spices to the saucepan. Bring to a boil.
  26. 26Add the water, soaked cashews, coconut oil, miso, tomato paste, salt, pepper, and spices to the saucepan. Bring to a boil.
  27. 27Add the water, soaked cashews, coconut oil, miso, tomato paste, salt, pepper, and spices to the saucepan. Bring to a boil.
  28. 28Transfer the mixture from the saucepan to a blender. Keep the lid on or a towel over the blender to allow steam to escape while blending.
  29. 29Transfer the mixture from the saucepan to a blender. Keep the lid on or a towel over the blender to allow steam to escape while blending.
  30. 30Transfer the mixture from the saucepan to a blender. Keep the lid on or a towel over the blender to allow steam to escape while blending.
  31. 31Start blending on low speed and then increase to high speed.
  32. 32Start blending on low speed and then increase to high speed.
  33. 33Start blending on low speed and then increase to high speed.
  34. 34While blending, drop in the hydrocolloids (gellan gums). Continue blending until the mixture boils and you notice a key tone change and it starts to bubble.
  35. 35While blending, drop in the hydrocolloids (gellan gums). Continue blending until the mixture boils and you notice a key tone change and it starts to bubble.
  36. 36While blending, drop in the hydrocolloids (gellan gums). Continue blending until the mixture boils and you notice a key tone change and it starts to bubble.
  37. 37Stir the mixture on top of the blender to keep it from setting.
  38. 38Stir the mixture on top of the blender to keep it from setting.
  39. 39Stir the mixture on top of the blender to keep it from setting.
  40. 40Pour the blended mixture directly into jars, giving each jar a little shake and tap.
  41. 41Pour the blended mixture directly into jars, giving each jar a little shake and tap.
  42. 42Pour the blended mixture directly into jars, giving each jar a little shake and tap.
  43. 43Melt the fat cap (shortening).
  44. 44Melt the fat cap (shortening).
  45. 45Melt the fat cap (shortening).
  46. 46Spoon some of the melted fat cap on top of the foie gras in each jar.
  47. 47Spoon some of the melted fat cap on top of the foie gras in each jar.
  48. 48Spoon some of the melted fat cap on top of the foie gras in each jar.
  49. 49Place the jars in the fridge, leaving the top open to cool down.
  50. 50Place the jars in the fridge, leaving the top open to cool down.
  51. 51Place the jars in the fridge, leaving the top open to cool down.
  52. 52Once the fat cap hardens, you can remove the jars, temper the foie gras a little, soften the fat cap, and enjoy.
  53. 53Once the fat cap hardens, you can remove the jars, temper the foie gras a little, soften the fat cap, and enjoy.
  54. 54Once the fat cap hardens, you can remove the jars, temper the foie gras a little, soften the fat cap, and enjoy.

Ingredients

  • 150 g Raw Cashews
  • 150 g Raw Cashews
  • 150 g Raw Cashews
  • 85 g Coconut Oil
  • 85 g Coconut Oil
  • 85 g Coconut Oil
  • 90 s Shallots, sliced
  • 90 s Shallots, sliced
  • 90 s Shallots, sliced
  • 50 g Button Mushrooms, sliced
  • 50 g Button Mushrooms, sliced
  • 50 g Button Mushrooms, sliced
  • 12 g Fresh Garlic, sliced
  • 12 g Fresh Garlic, sliced
  • 12 g Fresh Garlic, sliced
  • 110 g Cognac or Brandy
  • 110 g Cognac or Brandy
  • 110 g Cognac or Brandy
  • 275 g Water
  • 275 g Water
  • 275 g Water
  • 25 g White Miso Paste
  • 25 g White Miso Paste
  • 25 g White Miso Paste
  • 15 g Tomato Paste
  • 15 g Tomato Paste
  • 15 g Tomato Paste
  • 8 g Kosher Salt
  • 8 g Kosher Salt
  • 8 g Kosher Salt
  • 2.5 g Sweet Spice
  • 2.5 g Sweet Spice
  • 2.5 g Sweet Spice
  • 1.5 g Black Pepper, ground
  • 1.5 g Black Pepper, ground
  • 1.5 g Black Pepper, ground
  • 1.5 g Low Acyl Gellan Gum F
  • 1.5 g Low Acyl Gellan Gum F
  • 1.5 g Low Acyl Gellan Gum F
  • 0.4 g High Acyl Gellan Gum LT100
  • 0.4 g High Acyl Gellan Gum LT100
  • 0.4 g High Acyl Gellan Gum LT100

Equipment

saucepanlidblender jarkitchen towelmason jars

Tips

  • To make this recipe a success, you have to soak the nuts.
  • Use a refined coconut oil because you don't want the coconut flavor to come through.
  • When blending, keep the lid on or a towel over it. Start out on low speed.
  • When pouring the foie gras into jars, give it a little shake and a tap.
  • Leave the top open in the fridge so it can cool down.
  • As soon as the fat cap hardens, then you can pull it out, temper it a little bit, soften the fat cap and get right to enjoying it.