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.

AUNT BEV'S VEGETARIAN CHOPPED LIVER

Steps:

• Heat up the oil in a skillet over medium heat until hot enough to fry. Sauté the chopped onion for several minutes until it softens and caramelizes.
• In a food processor, combine sautéed onion, toasted walnuts, peeled hard boiled eggs, and peas.
• Pulse, then process until the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
• Chop up the remaining egg. Garnish the vegetarian chopped liver with the last chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover (if you are celebrating Sephardic style - peas are considered kitniyot). Enjoy!

VEGETARIAN CHOPPED " LIVER " ( GREEN PEAS )

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.

PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )

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.

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON

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.