As part of their long-running campaign to ban foie gras, PETA has launched their "Fine Faux Foie Gras Challenge." The animal rights group hopes top chefs will join their effort to ban the force-feeding of geese, and to sweeten the deal, they're offering a $10,000 prize for the best vegetarian faux foie gras that's "comparable in taste and texture to the real glob of prized bird fat." Sarah DiGregorio at the Voice nominates the portobello mousse at chef Amanda Cohen's Dirt Candy (friend of Gothamist). The critic cautions that while Cohen's mousse is not as delicious as actual livers from force-fed ducks, "it's awfully tasty, and inventive too." But what to call the stuff? Grub Street fears "Tofoie," or "Champignon Gras" lack the cachet demanded by a delicacy derived from ducks and geese with painfully engorged livers. (Detect any bias on this one?)