For your Super Bowl party, try this vintage recipe for a flaming meat tray or make it modern by serving vegan “faux” gras!
It’s time for the first annual Making It Modern Superbowl Spectacular!
In this episode I recreated a flaming canned meat tray. Yes, you read that correctly.
FLAMING MEAT TRAY!
Check it out in all of its vintage glory:
If that doesn’t have Super Bowl written all over it, I don’t know what does!
From the three types of canned meat to the flaming cabbage, this retro appetizer has it all!
Here is how mine turned out:
A pretty good recreation, don’t you think!
You have got to watch the video (posted below) to see my reaction to how it tastes!
In order to make it modern, I decided to do a vegetarian version of foie gras, which is essentially what canned meat is trying to mimic.
It was seriously delish!
I’ve had real foie gras before and I am telling you, this was better! The printed recipe is at the bottom of this post.
It’s possible that faux gras, as I like to call it, is a bit stuffy for a Super Bowl party, but as someone who lives in Los Angeles, even our football parties have to have vegan alternatives.
And for those of you who are gluten free, just present this vegetarian pate with gluten free crackers. That’s how my husband at it and he said it was fantastic!
Be sure to subscribe to my YouTube channel! I am now posting a new episode of Making It Modern every Wednesday and I don’t want you to miss it!
And if you have any vintage recipes you would like for me to make modern, just leave them in the comments and maybe you will see it on an upcoming show!
Vegan “Faux” Gras
- 1 diced small onion
- 2 diced cloves of garlic
- 12 white mushrooms sliced (*video said half a dozen. That was WRONG! oops!)
- 2 tsp chopped fresh rosemary
- 2 tsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 2 cups cooked green lentils
- 1 cup toasted pecans
- 2 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp brown sugar
- dash of hot sauce
- Salt and pepper to taste
- Toasted baguette or crackers
- cornichons (optional)
In a pan, cook the onions and garlic for few minutes until softened. Then add the mushrooms and cook until everything is cooked through, about 10 minutes.
After the mushroom mixture is cooked through and soft, add the rosemary, sage, and thyme to the pan and cook for another minute. Remove from heat and let cool.
In a food processor blend together the lentils, pecans, lemon juice, soy sauce, sugar and hot sauce. When the mushroom mixture is ready, add it to the lentil mixture and blend until smooth. This took me about five minutes in my food processor. I like it nice and smooth, but if you prefer some texture to your pate, then blend it for a shorter length of time.
Serve with toasted baguette or crackers, and cornichons.