Vegetarian Mock Chopped Liver. I know what you’re thinking, GROSS! Like why would I even post such food? The first reason I am sharing a recipe for chopped liver is, I am plant-based-flexitarian and love to show people how to incorporate clean, healthy alternatives into their lives the bigger answer is #CHOPPEDLIVER is served at the Jewish New Year 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 for 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, and 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 refrigerate.
Thank you to my dear friend and client, Beth Lebovitz, for sharing this recipe and Rosh Hashana. May new traditions be had.