Sundays with Marlena Spieler

We know what you are thinking, how does liver and vegetarian even come in the same sentence?  Marlena has made this wonderful appetizer just for vegetarians. Let’s be  honest here, We may have not been adventurous enough to try this if we were glancing through a cookbook.  This project is indeed a blessing! In her cookbook, Marlena mentions that vegetarian versions of chopped liver is very popular in Ashkenazi kitchens.

This appetizer can easily be a conversation piece at a dinner table once the hosts says what it is and a neat to have your kids have some veggies too

We made a few changes to the recipe, we noticed that the chicken liver recipe had dill and scallion to it, so we decided to add that to the vegetarian version as well. We also changed some of the proportions.

Vegetable oil- 3 T

Onions – 2 cups, roughly chopped

Peas- 2 cups

Green Beans- 2.5 cups, roughly chopped

Walnuts- 1 cup

Hard boiled eggs- 3

Dill- 2 T, finely chopped

Scallions-  2 T, thinly Sliced

Salt & pepper to taste

Matzo crackers or Rye bread to serve.

• Heat oil in a pan and when the oil is hot, saute the onions until till they turn slightly golden brown.
• Add the peas, beans and season with salt and pepper.
• Continue to cook until the beans are tender.
• Switch off the stove and allow it to cool.
• Transfer to a food processor, add the walnuts and eggs and process until it becomes a thick paste.
• Transfer to a bowl and garnish with dill and scallions.
• Serve with toasted rye bread or matzo crackers.

If you are a vegetarian who does not consume eggs, omit the eggs and try dried tofu instead. We can also try adding different fresh herbs for garnish. A dash of lime juice might also give it an added kick!

Watch Mel’s space for some Fragrant Beetroot and Veggie Soup with Lamb Kubbeh & Eileen’s for Roasted chicken with grapes and fresh ginger. Come back on Wednesday for another heart warming soup.

Happy Thanksgiving Everybody!!