Faux foie gras

Pimiento pate
1 (6-ounce) jar pimientos with liquid
1 tablespoon nutritional yeast
1 clove garlic
1-1/2 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt
Æ teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 cup water
1-1/2 tablespoons agar-agar flakes or 1/2 tablespoon powdered agar-agar

Spinach pate: 1/4 cup cashews
2 cups packed spinach leaves, blanched in boiling water for 1 minute
3 tablespoons fresh cilantro leaves
1/2 cup serrano chile, seeded and minced
1/2 teaspoon fine sea salt
1 cup water
1 tablespoon agar-agar flakes or 1-1/2 teaspoons powdered agar-agar

To make the pimiento pate: In a blender, combine the cashews, pimientos, yeast, garlic, lemon juice, salt, nutmeg, black pepper, oregano and 1/4 cup of the water; blend until smooth.

In a small saucepan, bring the remaining 3/4 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 pate by placing a tablespoon full in the refrigerator or freezer for 3 to 5 minutes; it should set and be firm in that time. If not, add more agar-agar. Start with 1 teaspoon agar-agar flakes dissolved in 1/4 cup water.

To make the spinach pate: In a blender, combine the cashews, spinach, cilantro, chile, salt and 1/2 cup of the water; blend until smooth. In a small saucepan, bring the remaining 1/2 cup water to a boil and whisk in the agar-agar. Continue whisking until thoroughly dissolved. Add to the blender and blend. Test the pate in the refrigerator or freezer (as above for Pimiento Pate), adding more dissolved agar-agar if necessary.

To assemble: Pour half the Pimiento Pate into an 8x5-inch pan and refrigerate for 10 minutes. Pour half the Spinach Pate on top and refrigerate for 10 minutes. Repeat to make 2 more layers and refrigerate until firm. Serve with crostini or crackers.

Hint: Make it ahead; cover tightly. Can be refrigerated for up to three days.

Note: Agar-agar (a vegetarian gelatin substitute used as a thickener) and nutritional yeast are available in Chinese markets or markets specializing in vegetarian products.

Nutrition facts per serving: 83 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 9 g carbohydrates, 2 g protein, 320 mg sodium, 2 g fiber

From Farm Sanctuary