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 Mock Chopped Liver With Passover here, I have to add another question to our list from the Haggadah: Does anyone really like chopped liver? Okay, there are maybe three people in the world who like chopped liver, one of those is on the fence and none will even publicly admit it. It was the only thing my grandmother made that I would have to give the side-eye to, even as a kid who loved everything my grandmother cooked and didn’t really think twice about anything put in front of me. Chopped liver, though, that was a different story. That said, what’s not to like about a mushroom-cashew-lentil pâté (unless you don’t like mushrooms, in which case, eh, sorry)? (Hey, this is a great opportunity to share a joke from my son: why does the shitake get invited to all the parties? Because he’s a fungi. Get it? He’s a fungi. Don’t forget to tip your server…) What my mock chopped liver misses in terms of ground organ unctuousness, it makes up for in sheer umami creaminess. Schmear on crackers or matzo and it can be enjoyed any time of the year. Mock Chopped Liver 1 cup green lentils 3 cups low-sodium vegetable broth 1 bay leaf 2 tablespoons olive oil, divided 1 large yellow onion, diced 3 cloves garlic, minced 1 tablespoon tamari 2 cups sliced bella baby mushrooms 1 cup toasted cashews 1 teaspoon onion powder 1 tablespoon lemon juice, or to taste Salt and freshly ground pepper to taste In a medium pot with a lid, cook the lentils, broth and bay leaf over medium heat. Cook for thirty minutes. The lentils will not absorb all the water but they should be soft. Remove the bay leaf. Meanwhile, in a large skillet, heat 1 T. of olive oil over medium-high heat. Sauté the onions for about five minutes, then add the garlic, mushrooms and tamari, sautéing until the liquid has evaporated, about 10 minutes, stirring occasionally. In a food processor, pulse the cashews and cooked lentils until combined. Add the mushroom-onion mixture, lemon juice, onion powder, last 1 T. of olive oil, salt and pepper and process until smooth. Add any broth or water by the tablespoon to make it more smooth. Enjoy! © 2015, Vegan Street |
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