Thursday, January 20, 2011

Vegetarian Chopped Liver

Hi, I'm David! This is my first post on this blog, though I've been involved in the creation of the recipes in the vast majority of the posts. So it's about time I write something up, and what better post to start with than one of my first forays into vegetarian/vegan cooking!

This recipe dates back a number of years. My parents occasionally had events catered. And at many of these, chopped liver was served as an appetizer. One year, shortly after I went vegetarian, my mom noticed that the caterers had a veggie chopped liver option. So she decided to try it. It was an absolute hit--it ran out long before the real liver was even half gone. In the years since, only the veggie version was ordered--it was better for you, and in most people's opinion tasted better. So after a few months of begging, I was given the recipe. The original version calls for eggs, but we've worked around that rather well. This is one of the simplest recipes I know, but it is always a hit.

Veggie Chopped Liver
1 Large Spanish Onion
1/2 Cup Chopped Walnuts
4 Hard Boiled Eggs (or 1 Cup firm Tofu with 2 tsp Turmeric)
1 Can Le Sueur Baby Peas, Drained
Olive oil and salt

Chop the onion and saute it with a little olive oil until well cooked.

Place all the ingredients in a food processor with a dash of salt. Process until well mixed, but not quite creamy. There should be some texture while still spreadable. Serve with crackers or crudites.

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