Vegetarian Foie Gras

Filed in Gather Food Essential by on May 3, 2010 0 Comments

What a Sunday we had.  First of all, we made darned sure Shane was going to let us sleep Sunday morning.  After drinking too many gulps of water to count around 8 pm, we decided trouble would be brewing if he didn’t go outside before bed.  Shane and I took a dark and creepy stroll around the yard at 11:30pm until all was “said and done”. 

The three of us slept until 6:20 am.  That’s called sleeping in in this house.  We were out the door by 7 for our morning stroll.  4.3 walking miles plus some Frisbee toss.  Now it was time for cycling.  The weather was prime for a ride.

Approximately 18 miles on the bike.  First to breakfast then the long way home. There were some challenging gradual inclines and some fairly steep descents.  It was  good ride.

Breakfast at Creekside:

sunday coffee

sunday oatmeal

sunday egg sandwich

The Sunday Sandwich on a Kaiser.

For me…my taste never changes…..

sunday veg giambr

Those are great big drops of hot sauce on top.  Dry Rye on the side.

It was back on the bikes….

sunday motorcyc

Whoops! Wrong bike.

sunday ted bike

we had a long ride home.  It was 5 miles to breakfast and we were taking a long route home through Sauquoit and up Mohawk.  The result was a great breakfast and good workout.

This weeks workout is unscheduled.  This is a week when I will set my alarm, get up and whatever I feel like doing is what I will do.   We’ll play it by ear or better yet….by foot and leg.

Today (Monday) I got up and went back to bed.  At 5:30 am Shane and I went for a walk, no Garmin, just us.  Estimated 3 1/4 miles covered. 

THE RECIPE : Vegetarian Pate or Foie Gras


By any other terms “Faux Foie Gras”.   If you’re a foodie, you have heard of foie gras.  If you are a vegetarian or vegan, you don’t want to hear anything about foie gras.  If you are watching your waist line or have a penchant for healthy eating, foie gras is strictly forbidden.


Foie is pronounced “fwah” and is French for liver. 

Foie Gras is pronounced “fwah grah” and is an enlarged liver of a duck or goose that has been fattened (hence very HIGH fat content) through feeding a corn based diet.

The pate, if made using the duck, offers a winy flavor.  The pate, if made using a goose, is pale in color with a delicate flavor.  Whether it is made from the duck or the goose, it is a highly prized delicacy in French cuisine.  It may be served with lightly toasted artisan bread or toasted brioche ( a soft bread make from a yeast dough enriched with eggs and butter).

Why is it such a delicacy and presented at the most lavish of parties?   Because of this curiosity, I made my own version that I could enjoy with passion. 


Vegetarian or Faux Foie Gras:   Serves 4 *Based upon a recipe found at


  • 4 TBS Promise “Healthy heart” Margarine (you may want to add and additional 2 TBS at the end of puree).
  • 1/2 onion, chopped
  • 2 tsp capers, rinsed and rough chopped
  • 1/4 cup Chambord
  • 1 (15 oz) can Garbanzo beans
  • 1 tsp white truffle oil – divided (1/2 tsp – 1/2 tsp)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

In a saute pan over low to medium low heat, melt the butter with the onions and let cook about 25 minutes.  This will caramelize the onion.  Add the capers and the Chambord.  Let cook about 4 minutes.  Remove from the heat and allow to cool 30 to 45 minutes.

In a food processor, add the garbanzo beans and the butter-onion mixture.   Add 1/2 tsp of the truffle oil and puree into a paste.  Add the remaining truffle oil, salt and pepper and if you would like it a bit thinner, melt another 2 TBS of butter and add at this time. 

Put into a bowl and allow to chill well, approximately 1 1/2 hours.  Serve with toasted buttered bread points.


If you used to eat meat, how long have you been Vegetarian, Vegan, …etc?  If you currently eat meat, have you ever tried to go a week without?


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