Faux Foie Gras?
Just saying faux foie gras has saliva slithering over my lips and down my chin. In my meat eating days, I was not a liver lover regardless of how it was prepared or by what cachet it was called. But when I scooped out portions of my latest seed pâté, I realized it had the same color and texture as the glamorous, glorious, French favorite, foie gras aka duck liver!
Nut and seed pâtés can be as simple as soaked sunflower seeds, lemon juice and seasonings or as complicated as using expensive nuts, a long list of aromatics, vegetables, herbs and seasonings. Whichever route you go, having a basic bowl of pâté in the fridge is a lifesaver when hunger pangs ping or when one just doesn't feel like fussing with a meal. Slathered on leafy lettuce, stuffed onto cukes, celery stalks or zucchini spears, a pâté fills the bill for quick and easy snacks or light meals providing both taste satisfaction and super satiety.
This latest batch was simply made with:
1/2 cup almond pulp (left over from a batch of almond milk) optional
3 soaked sundried tomatoes
1 soaked sundried chipotle
3 thick slices of sweet onion
1 clove of garlic
juice from one lemon
1 TBS tamari
enough soaking water from the tomatoes and chipotle to achieve the desired consistency.
A few pulses in the food processor produces a nice chunky texture, a bit more processing delivers a paste. Mix it to your liking. This simple basic pâté is a great starter recipe and one to have on hand for a 'quick fix'.