THE RELUCTANT GOURMET COOKING COMMUNITY

[ChefsLineMelissa]

Okay, if you didn't grow up eating this, you're reading the title and saying "Huh?" If you think it sounds weird, I recommend you try it. You just might find you really love it.

Vegetarian liver (or vegetable liver or vegetarian chopped liver) is a pretty common Jewish appetizer item. I'm sure it came about when someone wanted to come up with a dish similar in taste and function to chopped chicken liver, but suitable to be served with a dairy meal.

I have made it with string beans or peas. I have even seen an Israeli version made with eggplant. My mother always used fresh string beans, but this is a recipe that is just fine with frozen or canned veggies, and using them makes it even easier. The other ingredients are pretty constant, I think.

I don't measure for this, but when I made it yesterday, I tried to pay attention to amounts.

5 medium-large onions, sliced
4 hard boiled eggs
2 cups walnuts
2 cans green peas, drained

Cook the onions low and slow in vegetable oil. Don't skimp on the oil--you don't want the onions to stick, and it also adds to the texture/feel of the finished dish. The onions should be extremely caramelized--as dark as you can get them without burning. Combine all the ingredients in a food processor or meat grinder, and puree until it is a nice spreading consistency. Add lots of salt and pepper. Chill until ready to serve.

Serve with crackers or celery sticks.

Try it--it's yummy!

Note: Yes, you do need that much onion. They cook down like mad!

[Reluctant Gourmet]

I have to admit when I saw this posting I was a little skeptical but this looks great. I will have to give it a try especially when I have a vegetarian friend over for dinner.

[ChefsLineMelissa]

Let me know how you and your friend like it. I find it is enjoyed by vegetarians and meat-eaters alike.