Best Mock Chopped Liver Walnuts And Pareve Recipes
MOCK CHOPPED LIVER
Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
Provided by MDHEARST
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
- Heat oil in skillet, saute onion until it becomes translucent.
- In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g
MOCK CHOPPED LIVER
Make and share this Mock Chopped Liver recipe from Food.com.
Provided by Wendys Kitchen
Categories Spreads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute' the mushrooms and onion in the vegetable oil over a medium heat.
- until the onion is clear.
- Turn into a blender or food processor, add the walnuts, salt and.
- pepper, and the water. Process until blended but not too smoothly. Serve.
- as a spread with matzah.
Nutrition Facts : Calories 301.3, Fat 29.5, SaturatedFat 3.1, Sodium 4, Carbohydrate 7.7, Fiber 2.8, Sugar 2.5, Protein 6.4
MOCK (VEGETARIAN) CHOPPED LIVER
Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time.
Provided by Chocolatl
Categories Vegetable
Time 3h40m
Yield 7 cups
Number Of Ingredients 8
Steps:
- Bring water to a boil over high heat.
- Add 2 tablespoons salt and all the beans.
- Return to a boil and cook until tender, 8-10 minutes.
- Drain and let cool.
- Heat oil in a skillet over medium-high heat.
- Add onions and toss to coat with oil.
- Cover and reduce heat to medium.
- Cook 10 minutes, tossing once after 5-6 minutes.
- Uncover and stir.
- Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
- Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
- Pulse until mixture is fine but not pasty, scraping bowl as needed.
- Repeat with remaining onions, walnuts, beans and eggs.
- Place both batches in a bowl and add the pepper and remaining salt.
- Tightly cover and refrigerate for several hours before serving.
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