MOCK CHOPPED " LIVER " ( GREEN PEAS )
Make and share this Mock Chopped " Liver " ( Green Peas ) recipe from Food.com.
Provided by arira
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
VEGETARIAN CHOPPED " LIVER " ( GREEN PEAS )
Make and share this Vegetarian Chopped " Liver " ( Green Peas ) recipe from Food.com.
Provided by Wildmom
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
- Process until the consistency of chopped liver.
- Spread the reserved onions on top and chill.
- Best made the day before serving.
Nutrition Facts : Calories 255.8, Fat 13.8, SaturatedFat 2.2, Cholesterol 159, Sodium 51, Carbohydrate 22.3, Fiber 7.2, Sugar 8.5, Protein 12.8
PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )
I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.
Provided by Chef Dudo
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onions and mushrooms in the margarine until the onion turns golden.
- Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
- Season with salt and pepper.
- Refrigerate.
Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 106, Sodium 464.7, Carbohydrate 6.1, Fiber 1.8, Sugar 2.1, Protein 6.7
VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)
This rich and delicious recipe is from Melissa Clark and was printed in "Fine Cooking" (Oct. 2010). It is especially good with pumpernickel or rye bread. Yields about 2 cups.
Provided by blucoat
Categories Spreads
Time 35m
Yield 32 tablespoons
Number Of Ingredients 15
Steps:
- Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
- Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.
Nutrition Facts : Calories 49, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 5.7, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 1.4
ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON
Provided by Crescent Dragonwagon
Categories Food Processor Mushroom Nut Vegetarian Tree Nut Walnut Green Bean Legume Lentil Chill Advance Prep Required
Yield Makes about 3 1/2 pints
Number Of Ingredients 15
Steps:
- 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
- 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
- 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
- 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.
VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )
Make and share this Vegetarian Chopped " Liver " ( Green Beans ) recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 40m
Yield 1 med. size bowl
Number Of Ingredients 6
Steps:
- Saute onions in oil for a long time, carmelized.
- Drain green beans.
- Process nuts until fine.
- Add green beans and onions to nuts in processor.
- Add 3 eggs to processor.
- Finely grate 2 remaining eggs and add by hand.
- Chill overnight.
BRIGHTON BEACH SID'S FAMOUS VEGETARIAN CHOPPED LIVER- GREEN BEAN
This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.
Provided by labouchet
Categories Spreads
Time 20m
Yield 3-4 cups
Number Of Ingredients 10
Steps:
- Lightly toast the walnuts in a heavy based pan.
- Set aside.
- Saute onions in the oil, cooking until golden (but NOT burned).
- Add tomato paste to this and cook 1 more minute.
- Remove from heat and cool slightly.
- Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
- Taste for additional salt and pepper.
- Chill for 4 hours (this also allows the flavour to develop).
- Bring to room temperature for serving.
Nutrition Facts : Calories 604.6, Fat 36, SaturatedFat 4.8, Cholesterol 186.5, Sodium 502.8, Carbohydrate 49.2, Fiber 20.6, Sugar 9.4, Protein 26.9
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VEGETARIAN CHOPPED LIVER | WHAT JEW WANNA EAT
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4.6/5 (44)カテゴリ Appetizer料理 Jewish合計時間 55 分
- In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion slices and 1 teaspoon salt.
- Sauté for about 10 minutes until onions are soft and starting to brown, stirring often, and then turn down the heat to medium low and sauté until onions are golden brown and caramelized, about 45 minutes. Stir often. You want the onions to stick a little so they color, but if onions start to burn, add a little water or more olive oil (or wine!) to deglaze. Add 1 more tablespoon olive oil and mushrooms and sauté for 10 more minutes until soft but not mushy. Let cool.
- Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil if it's not coming together. Season with salt and pepper to taste.
- Chill for one hour or until ready to serve and garnish with walnuts and chives. Serve with matzah crackers and veggies.
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