Ingredients: |
Ingredients: 1/2 heaping cup French lentils dried (du Puy lentils)
2 tbsp coconut oil
2 cloves garlic , finely chopped
1 shallot , finely chopped
8 ounces white button mushrooms (225 g), chopped
2 tsp fresh rosemary , chopped
2 tsp fresh thyme
1/2 cup raw walnuts
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp tamari
1 tsp pure maple syrup
1 tsp tomato paste
3/4 tsp dried cilantro
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp fine sea salt
Pinch pepper
1 baguette , cut into 1-inch-thick slices
2 cloves garlic , halved lengthwise
2 to 3 tbsp vegan butter
20 g arugula (optional for topping)
|
Directions: |
Directions:FAUX GRAS
In a medium saucepan, combine the lentils and 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the lentils are soft, about 20 minutes. Drain and set aside.
Heat the coconut oil in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 7 minutes. Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until softened and the juices from the mushrooms have mostly evaporated, about 10 minutes. Add the rosemary and thyme and cook until fragrant, another 3 to 4 minutes.
Scrape the mushroom medley into a food processor. Add the lentils, walnuts, nutritional yeast, lemon juice, tamari, maple syrup, tomato paste, cilantro, cinnamon, cloves, salt, and pepper. Pulse until well combined and smooth. Transfer to 2 small jars. Serve or chill for later.Serve topped with a few arugula greens, if desired.
Set the oven to broil. Line a baking sheet with parchment paper. Rub one side of each slice of baguette with cut side of garlic, then butter each slice. Lay the bread on the prepared baking sheet and toast under the broiler for 2 to 3 minutes, until golden brown and crisp. Serve baguette slices alongside the faux gras for slathering. |
This recipe for Faux grad is from