I know what you’re thinking, GROSS! Like why would I even post such a food? The first reason Iam sharing a recipe for chopped liver is, Iam plant-based-flexitarian and love to show people how to incorporate clean, healthy alternatives into their lives and the bigger answer is #CHOPPEDLIVER is served at the Jewish New Years and Sunday brunches and I know somebody out there is going to taste this and be so floored at how good it is and stop eating liver. If change is constant, maybe, just maybe, you’ll try this. Yes, take my word for it, you will love it!
Preparation: about 25 minutes
2 tbsp Salt
2 lbs (Organic) String Beans (washed & trimmed)
4 medium onions (chopped) – approx 4 cups
3 tbsp vegetable oil
5 large (or 4 X-large) eggs (Free range please) – hard boiled
1 cup shelled walnuts
3/4 to 1 tsp salt
1/2 tsp black pepper
Bring 5 cups of water to a boil. Add 2 tbsp salt and the green beans. Boil 7-9 minutes. Drain and set aside
in a 9-10″ skillet, fry the onions in the oil until dark brown.
Combine half of the walnuts, half of the onions, half of the string beans in a food processor. Pulse until fine NOT pasty. Put in a mixing bowl and process the remaining ingredients.
Stir together, add salt and pepper, cover, and refirgerate.
Thank you to my dear friend and client, Beth Lebovitz, for sharing this recipe and Rosh Hashana. May new traditions be had.