I’m guessing that your Jewish grandmother, “Bubbie” never made vegetarian chopped liver, only the kind made with real chicken or beaf liver. Many of us today would never even look at the real thing, let alone taste it! Here is my take on a traditonal Eastern European Jewish appetizer (noshable), served on every major Jewish holiday. It is vegetarian, delicious, and very healthy. It uses nuts as the protein so just warn any of your guests who are alergic to nuts to keep their distance. It is also pareve (neutral) so you can serve it with a meat or dairy meal if you are keeping Kosher. You can pull this together in a flash, using a food processor. Feel free to adjust the seasonings as you like: spice it up or spice it down. I add lemon juice to brighten up the flavors. Make sure to chill it for several hours in the fridge. It pairs well with crackers and veggie sticks or with matzah (on Passover).
4 Tbls. olive oil
1 cup cooked and cooled frozen French-style green beans
8 oz. sliced mushrooms (I use Baby Bella)
1 large onion, thinly sliced
1 large clove garlic, chopped
¼ cup chopped green pepper
½ cup toasted walnuts
1 Tbls. toasted sunflower seeds
8 sprigs fresh thyme (remove blooms from stems, then chop) or ¼ tsp. dried thyme
3 hard-boiled eggs
1 – 1 1/2 Tbls. lemon juice
½ tsp. lemon zest
¼ tsp. garlic powder (more if desired)
1 ½ tsp. salt (more if desired)
- Place 3 Tbls. olive oil in deep frying pan, heat on medium high. Add onions and garlic and cook, stirring occasionally, for about 5 minutes until edges of onions start to brown; add green pepper, mushrooms, thyme and green beans; reduce heat to medium and cook for a few more minutes until mushrooms are slightly browned. Cool.
- In a food processor, place mushroom-onion mixture, add walnuts and all remaining ingredients. Process until fairly smooth. Adjust seasonings. Chill for several hours in fridge.
here is a delicious version that looks like real chopped liver, tastes great and is very healthy!!