There is no shortage of mock or vegetarian chopped liver recipes. Some versions use green beans while others use eggplants. It seems that most recipes use lentils. I chose the recipe below as it was pretty straight forward in it’s preparation, but had an interesting “secret” ingredient – red miso. I knew I had to try that and this recipe came out quite good. (Due to a walnut allergy, I used pecans instead.)
However, be forewarned, much like a cheese ball, mock chopped liver isn’t the best looking dish, but tastes great on crackers or rye bread. That said, the taste is really good. In fact, it had one of my tasters declare, “Wow. This ain’t chopped liver!”
MOCK CHOPPED LIVER
adapted from Vegetarians in Paradise
Yield: 8 to 10 servings
2 1/2 cups water
1/2 cup dried lentils
1/4 teaspoon salt
1 1/4 cups coarsely chopped pecans
1 large carrot, coarsely shredded
3/4 cup cooked brown rice
1 tablespoon plus 1/2 teaspoon red miso
1 1/2 teaspoons soy sauce
Freshly ground black pepper
1. Combine the water, lentils, and salt in an open 2-quart (2 liter) saucepan. Bring to a boil, turn the heat down to medium, and cook uncovered for 25 to 30 minutes, until the lentils are tender but still firm. (Note: Cook brown rice, per package directions when cooking the lentils. The rice and the lentils will finish up around the same time.)
2. Grind the pecans in the food processor until almost smooth.
3. Add the shredded carrot, onions, brown rice, miso, soy sauce, and pepper to the walnuts in the processor. Drain and discard any excess liquid from the cooked lentils and add them to processor. Process for 1 to 2 minutes, until smooth.
4. Transfer the mixture to lettuce-lined serving bowl or platter and garnish or serve chilled. Stored in a covered container in the refrigerator, Mock Chopped Liver will keep for three days.