photo credit: Ricki Heller
This recipe comes from the ebook I wrote a few years back, Vegan Jewish New Year Cookbook. I still get email from people saying this is one their favorite recipes, so I decided to include it in our MoFo round-up this year. In fact, vegan food blogger, Ricki Heller, reviewed a copy of my ebook and raved about this recipe in particular. (That’s her photo above). Ricki’s review is the only place where the download link for that ebook still exists. I took it down from my own website as my business has moved in a different direction and the small stuff felt like clutter. Now and then I still get an order for the ebook out of the blue which is kind of a fun surprise. You can read Ricki’s review, see her amazing photos, and even purchase the ebook if you want to on her website HERE.
I know there are oodles of recipes for mock chopped liver out there. Some use green beans, some use lentils, some use onions and walnuts. But I decided to use ALL of the above, and not only that, but to ROAST the green beans and the onions (and the walnuts) in the oven to create a deeply rich and smoky flavor that the other versions often miss.
Does this taste like real chopped liver, you ask? Who knows? Certainly not me! But it is really delicious, has no cholesterol, contains loads of healthy protein and fiber, AND doesn’t harm animals! I think that makes it even better!
NOTE: I have noticed that here in Israel, the green beans are often hard and woody. If that’s all you can find, I suggest that you steam them for 5-10 minutes BEFORE oven-roasting them. The roasting gives a smoky flavor and brown color so don’t skip it. If your green beans are hard, they will not puree smooth in the food processor. If you have succulent, softer string beans, just roast, no need to steam first.
This chopped liver spread would taste delicious on my whole grain bagels…
- 1 cup dry brown lentils
- 1 bay leaf
- 1 cube of mushroom bouillon OR 1 Tbsp dark miso
- 500 g (1.1 lb. ) green beans, trimmed
- 2 Tbsp olive oil
- 1 tsp sea salt
- 3/4 cup walnuts
- 2 large onions, thinly sliced (3 cups)
- Rinse lentils and pick to make sure there are no rocks or dirt clumps masquerading as lentils.
- Bring lentils, bay leaf, bouillon if using, and 4 cups water to a boil in medium saucepan.
- Reduce heat to medium-low, cover partially, and simmer 30 minutes, or until lentils are tender.
- If using the miso, stir it in at the end of the cooking period in order to preserve its taste and nutritional benefits.
- Drain, and remove bay leaf. Transfer lentils to food processor.
- Preheat oven to 220C (400F).
- Toss green beans and onion slices with the oil on a baking sheet and season with remaining salt. Roast 10 minutes.
- Stir, then roast 15 minutes more, or until browned and soft.
- Leave the oven on to toast the nuts. Transfer the veggies to food processor.
- In the same pan you roasted the veggies, spread the walnuts and return to oven for 3 to 4 minutes, or until browned and fragrant. Watch carefully that they do not burn!
- Transfer to food processor.
- Process pâté mixture until coarsely chopped.
- Season with salt and pepper to taste, and transfer to serving bowl.
- Chill 2 hours or overnight before serving. This can be made up to 2 days ahead and actually gets better as it sits in the fridge.