Foie gras (French for fatty liver) is a pâté made of the diseased liver of ducks or geese that have been fattened up by force-feeding with a tube, a process known as gavage. This is torture marketed as a delicacy. It is illegal to produce it in the UK but it is legal to import it. After sustained pressure from Viva! Heston Blumenthal has removed fois gras from his menus and Amazon no longer sell foie gras and have banned it from being sold on their UK website! Viva! continue to campaign for its complete removal from shops and restaurants in the UK… I am so proud of my colleagues at Viva! and the brilliant and tireless work they do to help end animal suffering.
This recipe is inspired by a dish I had last week in Prague in a vegan restaurant called Clear Head. I don’t suppose many vegans would list fois gras as a food they miss, but it goes to show we can have it all but without death or cruelty on the plate. The chef very politely declined to share his recipe as they are putting together a recipe book, which is fair enough. So I had a go at it myself…
- 200g smoked tofu (I used Taifun)
- 100g cashew pieces, soaked in water for a few hours
- 3 tbsp flaxseed (linseed) oil (other oils would do but try to avoid anything to strong in flavour)
- 1 tbsp ground almonds
- Juice from 1 lemon
- ½ tsp smoked paprika
- A few drops of liquid smoke (optional)
- Lots of freshly ground black pepper
- ½ tsp salt
Blend everything together until smooth. Serve with a generous spoon of cranberry sauce and some crackers.