Recipes

What’s the best way to enjoy Faux Gras and Basilicotta?

The simplest answer is on Carr’s Water Crackers, on Rice Crisps or on plain ‘ole celery. But more sophisticated options about. Below please find some alternative and dare we say, SPECTACULAR ways to enjoy our faux foie gras paté.

Faux Gras and Tomato Persimmon Salsa on Italian Bread

(Serves 2-3)

1 loaf of fresh, crusty, Italian Bread (or baguette)
4 oz of Faux Gras
1 ripe red tomato, cubed
1 ripe persimmons, cubed
1/4 red onion
1 TBS chopped, fresh cilantro (or parsley)
1 TBS Extra Virgin Olive Oil
1/4 tsp sea salt
Fresh cracked pepper
 

Directions: Combine tomato, persimmon, onion, fresh herbs, olive oil and salt in a bowl. Meanwhile, cut bread in half (or thirds), trim off butts. Feed butts to sweet dog nearby or birds. Cut bread in half lengthwise. Lightly toast both sides if the sandwiches will sit out for a while. Spread two halves with Faux Gras. Spread some salsa over both halves and finish with a crack of coarse grind pepper. Top with other side of bread and slide slowly into sandwich heaven.

 

Faux Gras Pear & Cress Sandwich

(Serves 2)

4 slices of rye bread
4 oz of Regal Vegan Faux Gras
1 handful of washed, dried watercress
1 ripe pear, core removed, sliced

Directions:
Lightly toast rye bread. Spread one side of each slice with a tablespoon of Faux Gras. Lay watercress on one side, and the pear slices on the other. Repeat with the other two rye slices. Press the watercress sides to the pear sides. Cut crusts off if desired and  slice on the diagonal. Enjoy.

Faux Gras Truffle

(serves 8 )

1 container Faux Gras
2 TBS agar agar
4 oz water
1/2 cup pistachios
1/2 cup dried, unsulphured Bing cherries
 

Spoon Faux Gras into a mixing bowl. Bring water to a boil in a small pot. Add agar agar and whisk vigorously for about 5 minutes, until all particles have dissolved. Quickly mix dissolved, hot agar agar syrup into Faux Gras. Mix well. Refrigerate for at least one hour. Meanwhile, toast pistachios in a hot skillet, stirring frequently. Take care not to burn. Let cool. Add bing cherries to small food processor. Give them a headstart and chop till small. Add cooled nuts. Pulse till you have very small pieces of both nuts and cherries. Spread in a plate. When Faux Gras is stiff, wet hands and roll into melon-ball sized (one tsp) balls. Roll Faux Gras balls into nut/cherry mixture. Repeat. Wet hands frequently to shape Faux Gras truffles. Serve on a lightly dressed bed of micro-greens.

 

Raw Zucchini Noodles with Basilicotta™ Cream Sauce and Chery Tomatoes

– Serves 4, doubles, triples and quadruples easily!

4 Zucchini
1 8oz container Basilicotta™
1 lb cherry tomatoes
A pinch of Sea Salt
1 cup of filtered water

In a shallow bowl, whisk the Basilicotta with one cup of water and a pinch of salt. Whisk until the texture is a creamy sauce. Using a mandoline, vegetable shaver (I LOVE the Titan, it’s amazing!) or manually Julienne the Zucchinis (stop when you reach the seeds). Slice the cherry tomatoes in half and toss all with the zucchini and sauce. Serve with a sprig of fresh basil, and Voila!

 

Endless Summer Vegetable Pie

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Basilicotta filled Veggie Pie

1 8oz container of Basilicotta™
3 large, ripe tomatoes
3 large waxy potatoes (like yukon gold or red), peeled
1 large onion
4 cloves of garlic + 2 cloves
1 medium eggplant
1 10″ or 12″ cast iron skillet (alt: regular skillet & casserole or pie dish)
1 TBS extra virgin olive oil1 TBS dried rosemary1 tsp red pepper flakes

Freeze the Basilicotta for at least one week and defrost. (This step is not necessary, but definitely makes a more crumbly, “ricotta-esque” texture which is conducive to this pie). Slice potatoes, tomatoes and eggplants into 1/8″ slices and set aside. Dice the onion and mince 4 cloves garlic. In a skillet saute the onion till translucent. Add garlic and saute for 3 more minutes. Set aside. Lightly oil the bottom of your skillet. Start layering the potatoes in a circular pattern. Sprinkle generously with salt and pepper. Spread onion mixture evenly over potato layer. Crumble on a 1/2 container of Basilicotta (spread with spatula or use a piping bag if not previously frozen). Add layer of eggplant. Sprinkle with salt/pepper/2 cloves of minced garlic & Basilicotta. Add the tomatoes, layering carefully to cover the pie, and press down into Basilicotta layer below. Cover with foil and bake for one hour. Remove foil layer, and push tomatoes down gently into bottom layer with spatula till some Basilicotta comes through. Bake for 15 minutes uncovered. Let cool completely. Slice and enjoy! Serves 8.

For the fall pie, sub the eggplant for 1.5 lbs butternut squash slices, and sub 1 sliced fennel bulb for the tomatoes and thyme for the rosemary.

Grilled Vegetable Lasagna 

Basilicotta Grilled Veggie Lasagna

Serves 6-9

3 red peppersDSC_2078

4 zucchinis

1 small eggplant, peeled

1 lb of baby arugula (or 2 bunches regular arugula)

1 lb of cremini mushrooms

1 bunch of basil

1 container of Basilicotta™

2 cloves of garlic

1 tbs lemon juice

Extra Virgin Olive Oil

Sea Salt & Fresh Pepper

 

Preheat the oven to 450˚ . Place the peppers on a tray and roast for 30 minutes.

Slice the zucchinis length-wise on a mandoline till they are 1/8 inch thick and place in single layers in oiled trays (save clean up by using parchment paper to line pans). Sprinkle with salt and roast for 20 minutes till golden then flip. Roast for another 10. Slice eggplants into rounds almost 1/2” thick and brush with a mixture of olive oil and 1 clove of crushed garlic on both sides. Sprinkle with salt. Place in tray and bake for 20 minutes on each side. Slice the mushrooms and add them to a heated pan with TBS of olive oil. Cook over medium heat till they release their juices and reabsorb them. Sprinkle with a dash of salt. Meanwhile, wash the basil in 3 changes of water and take the leaves off the stem. When the peppers are done place them in a large bowl and cover with plastic wrap. Let the other vegetables cool. After 15 minutes remove the skins from the peppers and scrape out the seeds.

 

Line a 9X9 deep dish with plastic wrap. Spread out the mushrooms in the bottom of the pan. Spread on a thin layer of basil cashew spread. Sprinkle with a little salt and a crack of pepper. Layer on alternating rows of vegetables and cashew spread. Alternate colors, and be sure to spread the arugula out in between a few layers. When finished, cover with plastic wrap and weigh down with something that fits in the pan, like a cutting board and some plates. Refrigerate for at least one hour. When solid, flip upside down, remove plastic wrap and slice.

 

Presto Kale Chips

 

Serves 2-4

BasilicottaFront

1 bunch of curly kale (curly or dino)

4 oz Basilicotta™

Preheat oven to 375˚. Cut stems off of kale carefully. Rip kale into even pieces (as much as possible). Mix cashew cheese with 2 tablespoons of water with your hands. Add kale and spread carefully on each leaf of kale. Bake at 375˚ for 8 minutes. Watch carefully. Remove any that are crisped up. Flip any big pieces (or any that are still wet) with tongs and bake for 3 more minutes. Remove from oven and transfer to plate to cool.

 

Bruschette

 

Serves 4-6

1 baguette, sliced on the bias into ⅛” slices

1 container 8oz container Basilicotta™

3-4 ripe tomatoes, diced

1 clove garlic, minced fine

Sea salt

Extra Virgin Olive oil for drizzling

4 large fresh basil leaves, chopped

 

Preheat the oven to 400˚. Combine the diced tomatoes with garlic, basil, salt and a drizzle of olive oil. Let sit. Spread the sliced baguettes on a sheet pan and drizzle with olive oil. Toast in the oven for 8-10 minutes or until golden. When cool, spread each slice with a dollop of Basilicotta™ and the diced tomato mixture. Garnish with additional basil.

Grilled Cheese Sandwiches

Serves 2

1 8oz container of Basilicotta™

2 TBS Earth Balance™ or other vegan butter

Vegan mozzarella

4 slices Bread of your choice, sliced

Place a 1/2 Tb of Earth Balance into a skillet over medium heat.  Spread one of the slices of bread with a thin layer of Basilicotta, and a thin slice of mozzarella. Place the bread, cheese side up, on the skillet. Swirl it around to ensure it gets coated well with the vegan butter. Spread the other slice of bread with the softened butter and place it, butter side up, on top. Allow the bread to nicely brown on one side before flipping it over with a spatula, about 4 minutes.

Broccoli Rabe and Basilicotta™ Calzones

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Basil cashew cheese filled calzone, vegan

1 ball (1lb) of prepared pizza dough, at room temperature

1 bunch of Broccoli Rabe, washed and roughly chopped

3 cloves of garlic, minced

1 cup Basilicotta™

¾ cup Marinara sauce (or your tomato sauce of choice), left to strain in a mesh stainer

Sea salt

Extra Virgin Olive oil

Set a large pot of salted water to boil (1 tbsp salt). Prepare a large bowl of ice water. When the water comes to a rolling boil, add the broccoli rabe. Let it boil for one minute or till it becomes bright green. Remove immediately with a large “spider” or drain out into a colander and plunge into ice bath. When cool, squeeze the water out and set aside. In a large skillet on medium heat, add 2 tablespoons of the olive oil. Add the minced garlic and allow the garlic to heat up in the oil. When the garlic starts to sizzle, add the broccoli rabe. With tongs or a wooden spoon, toss the broccoli in the garlic and oil mixture. Once it is all coated, turn off the heat and season to taste with salt. Let this cool while you prepare your dough.

Divide dough into 4 pieces. Roll each quarter in your hand until it forms a ball. Working one at a time, roll out on the ball of dough on a floured surface using a rolling pin until it is flat, round and about ⅛  thick (or around the size of a small plate ). if you don’t have a rolling pin, you can just stretch it with your fingers, puling gently around the perimeter as you go around. Spread one half of the dough with ¼ of the container of Basilicotta,being careful to leave a quarter inch border around it. Place ¼ of the broccoli rabe on the dough, and follow with ¼ of the strained marina sauce. To close each calzone, run a little water around half the dough’s border and stretch the free half over the broccoli and basilicotta covered dough. Pinch closed to form a half moon. Pinch tightly and brush with olive oil. Bake in 450˚ oven for 20 minutes, or until risen and golden on top.

Raw Zucchini Noodles with Basilicotta™ Alfredo

– Serves 4, doubles, triples and quadruples easily!

4 Zucchini
1 8oz container Basilicotta™
1 lb. Cherry tomatoes
A pinch of Sea Salt
1 cup of filtered water

 

In a shallow bowl, whisk the Basilicotta with one cup of water and a pinch of salt. Whisk until the texture is a creamy sauce. Using a mandolin, vegetable shaver (I LOVE the Titan, it’s amazing!) or manually Julienne the Zucchinis (stop when you reach the seeds). Slice the cherry tomatoes in half and toss all with the zucchini and sauce. Serve with a sprig of fresh basil, and Voila!

Eggplant Rollatini

 

Serves 4-6

eggplant rollatini small

Eggplant Rolaltini Recipe with Basilicotta

2 Large eggplants, lengthwise into 10 ½” slices

4 tbs olive oil

3 cloves of garlic: 2 crushed, 1 minced

4 small red chilis, seeded and chopped

20 large arugula leaves, washed and dried

½ container Basilicotta™

½ tsp smoked paprika

½ tsp sea salt

½ cup of sun-dried tomatoes, soaked for 30 minutes in hot water

 

 

Score each eggplant with shallow scores, one inch apart, on the diagonal. Do the same in the other direction until you have created a lattice pattern. In a small bowl, mix the crushed garlic with olive oil. Baste scored eggplants with crushed garlic oil mixture. Grill or broil eggplant slices, until browned on both sides (5-10 minutes, depending on heat intensity of your oven/grill. Keep an eye on them). Let cool. Meanwhile, process soaked sun-dried tomatoes with a dash of sea salt, and minced garlic. Set aside. Spread each eggplant with about 2 tbs of Basilicotta™, a sprinkle of smoked paprika, 2 arugula leaves, a thin stripe of tomato sauce, and a drizzle of chopped red chili on each towards the bottom of the long way of each slice. Roll up carefully and rest on the open side. Serve at room temperature or refrigerate to set further.

Kale Salad with Strawberries & Fried Basilicotta in Ligonberry Vinaigrette

1 pint of strawberries, hulled and quartered
1 bunch of curly kale
1 8oz container of Basilicotta™
1/2 cup of quinoa flour (use breadcrumbs in a pinch)
Extra Virgin Coconut Oil for frying (Sub Olive Oil if needed)

Ligonberry Baslamic Vinaigrette:

1/4 cup agave nectar
2 TBS Dijon mustard
2 cloves of garlic, crushed
1/4 cup Balsamic vinegar
1/4 cup Ligonberry vinegar, (I got mine at Ikea!)
1 tsp sea salt
Few cracks of fresh pepper
1 1/2 cup of fruity, Extra Virgin Olive Oil

First prepare the dressing by adding the first 6 ingredients and whisking in the olive oil slowly. Once creamy, set aside.

Holding one end of the kale stem, rip the leaves off the stem and stack each leaf on top of the other. Once you have a small stack of leaves, roll them into a sort of cigar shape and slice into ribbons. Continue till you have finished the bunch. Wash and spin dry. Add about half the dressing and massage into the leaves. Use a bit of elbow grease to really crush the kale and let the vinegars help break the leaves down. Add more dressing if necessary. Once it has turned a darker green and the leaves have wilted a bunch, set aside to rest.

Using a teaspoon, spoon out cold Basilicotta and roll into balls. Roll in a bowl of quinoa flour (or bread crumbs) and set aside till the container is through. Heat a skillet with an 1/8 of an inch of olive oil till hot. Carefully drop in the Basilicotta balls and fry until a golden brown crust forms on both sides. Drain on paper towels.

Add the strawberries to the kale salad, crack some pepper, toss to combine and serve each portion topped with a few of the Basilicotta cakes.

Basilicotta Stuffed Tomatoes

4 tomatoes, cut in half

1 8oz container of Basilicotta™

½ tsp oregano

Sea salt and fresh cracked pepper

2 garlic cloves, minced

 

Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. Let them sit for about 30 minutes.

 

Preheat the oven to 400 degrees. Mix the basilicotta, minced garlic, oregano, sea salt and pepper to taste. Spoon your tomato halves with the cashew cheese mixture. Place the tomatoes on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

 

Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!

Basilicotta™ & Arugula Strata 

1 1/2 pounds yukon gold or red potatoes
1 bunch arugula (or other flavorful greens)
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon pepper
1 tbs Smoked paprika
1 8oz container of Basilicotta™

Preheat oven to 350° F. Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the spring greens, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly 1/2-inch-thick shreds of spring greens.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the spring greens and rub the olive oil mixture aggressively into the leaves. Layer the greens and potatoes alternately with a layer of Basilicotta™ in a 9″x12″ rectangular casserole or glass or ceramic baking dish.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Herb-Infused Tomato Bisque

1 8oz container of Basilicotta™

¼ cup extra-virgin olive oil

1 large onion, diced

5 cloves garlic, minced

3 cups vegetable stock

6 cups diced tetrapacked tomatoes with juices

1 ½ tsp sea salt

¼ cup nutritional yeast

Freshly ground black pepper, to taste

1 sprig fresh rosemary

Basil for garnish

 

In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the Basilicotta & vegetable broth, stir.

Add the garlic to the pot and cook, stirring, for one minute. Add the tomatoes and their juices, the cashew mixture, the salt, and rosemary. Bring soup to a boil, and then reduce heat and simmer, partially covered, for 20 minutes. Remove rosemary and stir in nutritional yeast.

Using an immersion blender or in batches in the regular blender, puree the soup until it’s as smooth as you like it. (This step isn’t necessary if you like a more textured soup.) Taste for salt and add freshly ground pepper to taste. Serve hot. Keeps well in the fridge for up to 3 days.

 

 

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