Thursday, October 4, 2012

Vegetarian Chopped Liver

It's been a pretty busy two weeks in our house!  Between work obligations, trying to winterize the yard and house, as well as the holidays, we've been completely tied up!  The one thing that we've always made time for is some good food.  I just haven't been attentive to doing updates here.  That is definitely going to change.

In an effort to catch up with the food that I made over the Jewish High Holidays, I'm featuring a dish that I got a lot of questions on when they saw it.  Yeah, I know... it's not the most delicious "looking" thing, but it actually tastes really good!  My Vegetarian Chopped Liver is a welcome alternative to the infamous Chicken/Calf Chopped Liver that is normally served at Yom Kippur break-the-fast gatherings.  The hard part is looking past the green color.  It's very... uh.... green.

Now, some purists will say that this doesn't mimic the exact texture and color of regular chopped liver.. Well, whatever-- you won't catch me within 10 feet of the regular stuff.  *shudder*  AND THIS VERSION JUST TASTES YUMMY!  Try it. It's easy. Serve it with cut up pita bread or on tortilla chips.  (pita is the best though)

  • 1 pound of fresh green beans, washed and trimmed (frozen won't work- must be fresh!)
  • 1 large onion, chopped
  • 1/4 cup vegetable oil
  • 1/2 toasted & chopped walnuts
  • 2 large hard boiled eggs
  • 1 tsp kosher salt
  • 1/4 tsp black pepper


In a medium frying pan, heat the oil on medium heat.  Add the chopped onion and slowly cook, stirring occasionally, until the onions are soft and very golden brown.  This takes a long time!  I usually spend 30 minutes on this step.  Meanwhile, in an large saucepan, heat water to boiling.  Once it boils, add the green beans and simmer until they're cooked yet still crispy.  (about 4-6 minutes)  Drain the beans, and set aside to cool and dry while the onions continue to cook.  Once the onions are done, allow them to cool a bit before continuing.

Once the onions are cooked and slightly cooled, as well as the beans are dry, combine the onion/oil mixture, beans, toasted walnuts, hard boiled eggs, salt, and pepper in a food processor.  Pulse until blended but do not liquefy.  You may need to stop, remove the top, and scrape down the sides a few times.

Remove from food processor and place into a bowl.  Cover and refrigerate for at least 2-3 hours.  The mixture keeps for about 3 days.  Serve with pita wedges, with tortilla chips, or any other way that you can imagine.