"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian "chopped liver" Recipe

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This recipe for Vegetarian "chopped liver", by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Galia Steinbach
Added: Tuesday, June 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped and sautéed in olive oil
1 can of green peas, drained
1 c. chopped nuts (walnuts or pecans)
1 hardboiled egg
1 tsp. Paprika
1 tsp. Worcestershire sauce
1 slice of dark bread (pumpernickel, rye), crumbled
Salt & pepper to taste

Directions:
Directions:
Process all ingredients in food processor until mixture becomes pasty. Serve chilled with crackers or toasted pita wedges.

This dish is freezer-friendly, so you can make a few batches and freeze them.

Personal Notes:
Personal Notes:
Step-saver tip: Buy frozen chopped onion and use the entire bag for this recipe. It will take longer to sauté, but you’ll skip the tears.

 

 

 

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