Recipe for Vegan Faux Gras or Foie Gras

Heat the olive oil in a small saucepan. Add the chopped onion, a pinch of salt, and sauté for 3 minutes, stirring regularly with a wooden spoon.

Add the spices: cinnamon, pink pepper, turmeric and continue cooking for about thirty seconds, stirring constantly. Remove from heat and transfer the mixture to a blender bowl. Add coconut milk, salt, coconut oil, drained chickpeas, and mushrooms, and blend everything together.

Bring to a boil the white wine mixed with agar-agar, and let it boil for at least thirty seconds, then incorporate it into the bowl of a food processor, and blend until you obtain a thick and homogeneous cream. If needed, blend in a blender to achieve as smooth a cream as possible. Transfer it to a terrine. Let it cool for about fifteen minutes.

To finish, melt the coconut oil and add the turmeric. Cover the terrine with this mixture. Place it in the refrigerator. Wait a few hours before serving. It can be spread on toasted bread, for example, especially with fig jam or a chutney...