Serves 8

1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitaki mushrooms
½ ounce dried chanterelles, soaked in ½ cup boiling water for 30 minutes
1 cup red wine
1 tsp sea salt
2 tsp coarsely chopped fresh sage
1 tsp coarsely chopped fresh thyme
2 tsp coarsely chopped fresh rosemary
1 tsp ground nutmeg ½ tsp ground pepper
1 Tbsp nutritional yeast
1 cup walnuts, toasted
1 Tbsp tamari soy sauce
2 tsp balsamic vinegar
2 ½ cups water
2 tsp powdered agar agar, or 2 Tbsp agar agar flakes

To toast the walnuts, first soak in two cups warm water for thirty minutes. Drain. Place nuts on a baking sheet and bake in a 350º oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow to cool to room temperature before serving.

In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate.

Transfer to a blender. Add the walnuts, tamari, vinegar, and 1 ½ cups of the water. Blend until smooth.

In a small saucepan, bring the remaining 1 cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated.

Test the paté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes. If the test paté isn't firm by them, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the paté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve with Garlic Crostini.

Pimento Paté

¼ cup cashews
6 oz canned pimentos with liquid
1 Tbsp nutritional yeast
1 clove garlic
1 ½ Tbsp fresh lemon juice
¾ tsp fine sea salt
1/8 tsp ground nutmeg
¼ tsp ground black pepper
¼ tsp dried oregano
1 cup water 1
½Tbsp agar agar flakes or ½ Tbsp powdered agar agar

In a blender, combine the cashews, pimentos, yeast, garlic, lemon juice, salt, nutmeg, black pepper, oregano, and ¼ cup of the water and blend until smooth. In a small saucepan, bring the remaining ¾ cup water to a boil and whisk in the agar agar until thoroughly dissolved. Add to the mixture in the blender and blend until smooth.

Test the paté by placing a tablespoon full in the refrigerator or freezer for 3 to 5 minutes; it should set up and be firm in that time. If not, you will have to add more agar agar. Start with 1 teaspoon agar agar flakes dissolved in ¼ cup water.

Spinach Paté

¼ cup cashews
2 cups packed spinach leaves, blanched in boiling water for 1 minute
3 Tbsp fresh cilantro leaves
½ serrano chili, seeded and minced
½ tsp fine sea salt
1 cup water
1 Tbsp agar agar flakes or 1 ½ tsp powdered agar agar

In a blender, combine the cashews, spinach, cilantro, chile, salt, and ½ cup of the water and blend until smooth. In a small saucepan, bring the remaining ½ cup water to a boil and whisk in the agar agar. Continue whisking until thoroughly dissolved. Add to the blender and blend. Test the paté as above before using, adding more dissolved agar agar if necessary.

To Assemble

Pour half the Pimento Paté into an 8 x 5-inch loaf pan and refrigerate for 10 minutes. Pour half the Spinach Paté on top and refrigerate for 10 minutes. Repeat to make 2 more layers and refrigerate until firm. Serve with crostini or crackers. Make it ahead: Cover tightly and refrigerate for up to 3 days.

INGREDIENTS:

One 14 oz. package medium firm Tofu, drained
One 8 oz. package of Seitan
4 cups cooked lentils*
(*you may use only three, but the extra may be necessary to attain proper consistency)
1 cup Agar Agar (dissolved in Vegan vegetable stock)*
(*see below for explanation)
2 cloves garlic
2 Tblsp virgin olive oil
1 Tsp coriander
1 Tsp cumin
1 Tsp nutmeg
Salt/Pepper to taste
Optional: Parsley, Rosemary, and Sage

PREPARATION:

Cooking Lentils: Boil 6 cups of water. Dissolve Vegetarian/Vegan
stock. Add lentils. Cook until soft. Drain.

Cooking Agar Agar: Follow instructions for dissolving agar agar on the package, but use a Vegetarian/Vegan stock as the liquid. After dissolved, keep warm until it used. (Do not let it solidify.)

FAUX GRAS Preparation:

In a food processor, add all the ingredients and process until smooth (keep stopping the food processor and scrape the sides to make sure all the ingredients are well mixed). To make sure you have the right consistency (semi-firm), put a spoonful of the mixture in the refrigerator for at least 20 minutes. If after 20 minutes the consistency is not right (it has to keep its form), then add another ¼ cup of dissolved agar agar and/or lentils, until it reaches the proper consistency. Place in a medium size (4½ by 8½ inch) loaf pan. Line the pan with Saran wrap (for easy unmolding), then spray the lined pan with an olive oil spray. Pour the mixture from the food processor into the pan and refrigerate for at least 12 hours. Make sure you add some weight on top to keep the mixture without any air inside. Then unmold and garnish with some chopped parsley or chives.

• Sauté onions and garlic in oil until onions are soft. Add mushrooms and seasonings and continue to cook until mushrooms begin to release their juices. Remove from heat and allow to cool for 5 minutes.
• Stir in the stuffing mix. In a food processor or blender, combine the vegan Parmesan-style cheese, vegan cream cheese and the tofu. Process until combined. Add the cooled mushroom mixture and puree until smooth. Add salt and pepper to taste.
• Butter a 2-quart mold and place waxed or parchment paper on the bottom. Fill mold with mushroom mixture. Tamp down to remove air.
• Bake 1 hour and 15 minutes at 400 degrees. Remove from oven and allow to cool. Cover the top with waxed paper and place weights on top. Refrigerate at least 24 hours.
• To serve, remove weights, peel off waxed paper and blot any excess surface juices. Turn out onto a platter. Serve with crackers and fresh veggies.