You better believe that an herbed Dunwell Doughnut filled with savory and satisfying Faux-Gras is the answer to your prayers. Tender, airy dough speckled with herbs, slightly sweet, fried to perfection, and injected with the Regal Vegan's paté of caramelized onions,  lentils, and walnuts - this pastry may have earned itself a spot in my last-meal fantasy smorgasbord.

After the annoying "Do or Dine" debacle, and in light of the foie-gras-in-everything-from-ice-cream-to-Jesus-wafers-fad, there were a few ruffled feathers on the pages of New York Magazine's Grub Street between "animal rights nut-jobs" and perfectly reasonable sybarites. But after tasting this pastry, I'm convinced that peace can be made between conscientious foodies and the Grub Street writers and readers  - and even for the owners of Do or Dine, who would certainly admit that this thing is magnificent (even though not torturing a duck by shoving a huge metal pipe down his throat like a gas pump and injecting feed to the point of liver disease, is the unfortunate drawback).

On a broader note, the thing I love about vegan chefs is that they have to problem-solve and experiment and be creative. There has been more innovation in the world of vegan cuisine than any other area of food. These chefs don't just heat up a slab of muscle and take credit for the way it tastes.  There's a reason why most classically-trained chefs think that vegetarian food is limited to salads and soggy vegetables drenched in oil. And every time I see a face light up, and an average Joe say, "This is vegan?" I had no idea vegan food could be this amazing", it is priceless because most of these chefs have taught themselves and are winning people over.