Mock Vegetarian Chopped Liver Food

MOCK CHOPPED LIVER

Steps:

• Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
• Heat oil in skillet, saute onion until it becomes translucent.
• In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

MOCK CHOPPED " LIVER " ( LENTILS )

Steps:

• Bring chicken broth and lentils to a boil in large pan.
• Cover and reduce heat to simmer.
• Stir occasionally for 30 minutes or until tender.
• Drain if necessary.
• Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
• Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
• Stir mix with salt and pepper.
• Line a 3 cup mold with plastic wrap.
• Put mixture in mold.
• Chill for 8 hours, unmold onto baby leaf lettuce.
• Garnish with green onions and serve on crackers and celery sticks.

MOCK CHOPPED " LIVER " ( GREEN PEAS )

Steps:

• fry onion in oil till dark brown, making sure not to burn them or you get a bitter taste.
• Transfer onions and oil to a food processor.
• Add all other ingredients and process till smooth.

MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )

Steps:

• Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
• Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
• Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
• Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
• Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
• Timesaver Tip: Boil the eggs in the pot with the lentils.

MOCK (VEGETARIAN) CHOPPED LIVER

Steps:

• Bring water to a boil over high heat.
• Add 2 tablespoons salt and all the beans.
• Return to a boil and cook until tender, 8-10 minutes.
• Drain and let cool.
• Heat oil in a skillet over medium-high heat.
• Add onions and toss to coat with oil.
• Cover and reduce heat to medium.
• Cook 10 minutes, tossing once after 5-6 minutes.
• Uncover and stir.
• Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
• Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
• Pulse until mixture is fine but not pasty, scraping bowl as needed.
• Repeat with remaining onions, walnuts, beans and eggs.
• Place both batches in a bowl and add the pepper and remaining salt.
• Tightly cover and refrigerate for several hours before serving.