Yield: approximately 12 appetizer servings
Following is one of the recipes I created and prepared for our “Happy Birthday, Julia Child!” dinner party this past Saturday night (see the post below for a photograph, menu and more). Though this is my own concoction rather than a veganized version of one of Julia’s, I created it in the spirit of her passion for all things French, including paté with butter!
Originally, I called this recipe a chicken liver paté, but a reader thought that “liver” sounded unappetizing, so I changed the name because there is nothing liver-like in the dish. Rather, it combines vegan chicken strips with all of the addicting ingredients for a chicken liver paté that my good friend and caterer *Monica Holmes used to make: toasted pecans, onions, mushrooms, cognac and more.
Often patés are served with cornichons but, for some reason, lightly sauteed pears sounded more beautiful and tasty with this dish…and they were! It was a hit with all of the guests, as was everything on our potluck menu.
Bon Appetit!
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
August 17, 2009 at 10:04 pm
Liver = gross. Even if it's vegan.
August 18, 2009 at 7:41 am
I promise it's the opposite. Maybe if I'd called it Chicken Pate you wouldn't be grossed out. It doesn't taste like liver because there is nothing liver-like in it. It's just made with all of the ingredients in a chicken l**** pate a caterer friend made more than 20 years ago that I liked: pecans, onions, mushrooms, cognac, etc. + the Meal Starters chicken strips. Change the name and give it a try!