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Permalink Reply by Sydni Moser on October 18, 2010 at 12:21pm

I know that chopped liver is not a favorite of most, it's an acquired taste that I happened to acquire when I was a meat eater. Sometimes I miss the stuff. I've have vegetarian chopped 'liver' before, and it was surprisingly good and somewhat akin to the real thing... Haven't tried this recipe, but it looks simple and good. Check it out for yourself, you might like it?


Seester's Vegetarian Chop Liver

"This recipe was provided by my sister Ellen and is provided here with her permission. I'm embarrassed to say we haven't tried it yet and continue to buy the stuff instead. We think the reason is that we don't have a food processor. Ellen didn't say what oil should be used and therefore I recommend either Canola or Olive. "

3 T Oil
1/2 lb.Chopped Mushrooms
1 Medium Onion, finely chopped.
1 Cup Chopped Walnuts
1T Water
Pepper & Salt to taste

T= Table Spoon

Sauté mushrooms and onions in oil for about 8 minutes; until they are soft and most of the oil has been absorbed. Put into a blender or food processor, add nuts, seasoning, and water. Chop/blend until mixture is a fine.

Makes 1 cup of "mock" chop liver.


HERE IS ANOTHER VERSION:

Mock Chopped Liver Recipe
This mock chopped liver recipe is a vegetarian chopped liver that is heart-healthy and high in fiber and protein. That's because this mock chopped liver recipe is made with lentils and walnuts. If you aren't a vegetarian, you can make this mock chopped liver with leftover *baked lentils. Just skip to step 3.

(*Baked Lentils Recipe - just leave out the bacon! LINK)

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients:

* 1 cup dried brown lentils or French green lentils
* 2 cups vegetable broth
* 1 tsp. canola oil
* 1 cup chopped onions
* 1 cup chopped walnuts
* 1/2 tsp. freshly-ground black pepper
* 1/4 tsp. kosher salt

Preparation:

1. Place lentils and broth in a saucepan and bring to a boil. Cover, and reduce heat to medium-low. Let lentils simmer 30 minutes or until tender. Drain. Transfer to a food processor fitted with a metal blade.

2. Heat oil in a medium skillet over medium heat. Add onions, and cook, stirring occasionally, until tender, 5 minutes. Transfer to food processor.

3. Add remaining ingredients to food processor, and pulse until mixture becomes fairly smooth, the consistency of chopped liver.

Serve with crackers.

Permalink Reply by Sydni Moser on October 27, 2010 at 7:37am

Here is a good link for another very similar pate, Wild (and Tame) Mushroom and Walnut Pate http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/...

Permalink Reply by Sydni Moser on October 27, 2010 at 8:14am

Apple and Brie Quesadillas

From Food 2.0 by Charlie Ayers.

I knew I would like this one. I love Brie, for one thing, and pretty much any form of quesadilla sounds good to me as well. I also knew the contrasting flavors - the peppery arugula, the earthy brie, and the sweet/tart apple - would harmonize beautifully.

Best of all - I had everything on hand, although in smaller portions than the recipe calls for, including arugula growing in our garden. I also didn't have whole wheat tortillas (as the recipe lists) - just the normal plain ol' white ones. But hey - I had some. So I ended up making 4 white quesadillas instead of 8 whole wheat ones, but otherwise I was all set.

So, without further delay... here is Mr. Ayers' recipe:

Apple and Brie Quesadillas

Makes 8///Prep Time: 20 minutes///Cook time: About 24 minutes

2 Granny Smith apples

1 T fresh lemon juice

About 1/4 cup olive oil

8 cups arugula

Kosher salt and freshly ground black pepper

8 oz (225g) just-ripe Brie cheese

8 soft whole wheat tortillas

Peel, core, and thinly slice the apples.

Directions and Photo Tutorial HERE -