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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