Vegetarian Chopped Liver Green Beans Recipes
VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )
Make and share this Vegetarian Chopped " Liver " ( Green Beans ) recipe from Food.com.
Provided by Caryn Gale
Categories Spreads
Time 40m
Yield 1 med. size bowl
Number Of Ingredients 6
Steps:
- Saute onions in oil for a long time, carmelized.
- Drain green beans.
- Process nuts until fine.
- Add green beans and onions to nuts in processor.
- Add 3 eggs to processor.
- Finely grate 2 remaining eggs and add by hand.
- Chill overnight.
VEGETARIAN CHOPPED " LIVER " ( GREEN PEAS )
Make and share this Vegetarian Chopped " Liver " ( Green Peas ) recipe from Food.com.
Provided by Wildmom
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
- Process until the consistency of chopped liver.
- Spread the reserved onions on top and chill.
- Best made the day before serving.
Nutrition Facts : Calories 255.8, Fat 13.8, SaturatedFat 2.2, Cholesterol 159, Sodium 51, Carbohydrate 22.3, Fiber 7.2, Sugar 8.5, Protein 12.8
ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON
Provided by Crescent Dragonwagon
Categories Food Processor Mushroom Nut Vegetarian Tree Nut Walnut Green Bean Legume Lentil Chill Advance Prep Required
Yield Makes about 3 1/2 pints
Number Of Ingredients 15
Steps:
- 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
- 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
- 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
- 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.
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VEGETARIAN CHOPPED LIVER - WHAT JEW WANNA EAT
From whatjewwannaeat.com
4.6/5 (5)Category AppetizerCuisine JewishTotal Time 55 mins
- In a large sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion slices and 1 teaspoon salt.
- Sauté for about 10 minutes until onions are soft and starting to brown, stirring often, and then turn down the heat to medium low and sauté until onions are golden brown and caramelized, about 45 minutes. Stir often. You want the onions to stick a little so they color, but if onions start to burn, add a little water or more olive oil (or wine!) to deglaze. Add 1 more tablespoon olive oil and mushrooms and sauté for 10 more minutes until soft but not mushy. Let cool.
- Put onions mixture, eggs, and walnuts, in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver; add a little olive oil if it's not coming together. Season with salt and pepper to taste.
- Chill for one hour or until ready to serve and garnish with walnuts and chives. Serve with matzah crackers and veggies.
AUNT BEV'S VEGETARIAN CHOPPED LIVER - WHOLE FOOD …
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4.7/5 (33)Total Time 10 minsCategory AppetizerCalories 202 per serving
- Heat up the oil in a skillet over medium heat until hot enough to fry. Sauté the chopped onion for several minutes until it softens and caramelizes.
- In a food processor, combine sautéed onion, toasted walnuts, peeled hard boiled eggs, and peas.
- Pulse, then process until the puree resembles chopped liver. Add salt and pepper to taste, and process again to blend.
- Chop up the remaining egg. Garnish the vegetarian chopped liver with the last chopped egg and parsley. Serve with crackers for spreading, or matzo during Passover (if you are celebrating Sephardic style - peas are considered kitniyot). Enjoy!
VEGETARIAN CHOPPED LIVER RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12Estimated Reading Time 6 minsCategory VEGETARIAN, SALADSTotal Time 1 hr
- In a prepared steamer, or in a steamer unit set over a pot of boiling water, steam the green beans until they are crisp but tender, about 5 minutes. Remove from heat and shock the green beans in a bowl of ice water to stop the cooking. Drain well, then coarsely chop and set aside in a large bowl.
- In a large frying pan, heat the oil over medium heat. Add the onions and reduce heat slightly, sauteing the onion until deeply golden, about 30 minutes, stirring frequently. Remove from heat and add the onions and oil to the bowl with the beans.
- To the bowl, add the eggs and walnuts. Season the mixture with 1 1/2 teaspoons salt, one-fourth teaspoon white pepper and several grinds of black pepper. Move the mixture to a food processor or grinder and process until finely ground (this will probably need to be done in two batches). Taste and season again if desired, then cover the mixture and refrigerate it to give it a chance to firm up, at least 1 hour.
- To serve, make a bed of lettuce leaves on each serving plate and top with a small ball of the mixture (use a lightly oiled ice cream scoop if you have one). Garnish each serving with a radish slice or cherry tomato. Serve immediately.
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- Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently until lightly browned.
- Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
- Combine the onion and mushroom mixture (including any liquid that may have formed) to a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed. Season with salt and pepper and additional lemon juice if desired, and pulse on and off to work into the mixture.
- Transfer to a serving bowl, and allow to cool to room temperature before serving. If making ahead of time, cover and store in the refrigerator until needed, then bring to room temperature before serving.
VEGETARIAN CHOPPED LIVER WITH LENTILS - MOTHER WOULD …
From motherwouldknow.com
Cuisine American, JewishCategory AppetizerServings 3.5
- Bring 2 & 1/2 cups of water to a rolling boil in a medium sized pot. Add lentils, lower heat to medium and cook, covered, for about 20-30 minutes, until lentils are soft but still have their shape. Mid-way through cooking, check the lentils. If the water does not still cover them, add more boiling water. Drain them with a colander, let them cool slightly, and add them to a food processor.
- Heat a medium sized pan. Then add 3-4 tablespoons of oil and let it get hot but not smoking. Add the onion and sauté for about 7 minutes, stirring frequently, until onion is transparent and beginning to brown on the edges. When done, cool the chopped onion down a bit, then add it to the food processor and pulse until the lentils and onions are well-combined.
- Lightly scramble the two eggs in the pan just used for the onions. Let them cool a bit, then add the eggs, ground walnuts, soy sauce, salt and pepper and pulse until the mixture is again well-combined. If it is not easily spreadable, add a bit more oil and pulse again. Taste and adjust seasonings.
- Refrigerate for at least one hour, then serve with crackers or slices of bread. Also delicious as a sandwich spread.
GREEN BEAN PATE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine FrenchCategory AppetizerServings 2Total Time 1 hr 5 mins
- In a large saucepan over medium-high heat, cook green beans in water for approximately 12 minutes. Remove from heat and drain.
- In a medium frying pan over medium heat, saute the onions in vegetable broth for 30 minutes or until onions are well done, stirring frequently. Remove from heat.
- In a food processor, place green beans, onions, eggs whites, nuts, salt and pepper; whirl until a pate-like consistency is reached.
- Transfer into a serving bowl and serve with assorted crackers, vegetables, bread, tortillas, or as a sandwich spread.
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