Mock Chopped Liver

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* Exported from MasterCook *

 

Mock Chopped Liver

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 111

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces frozen baby lima beans

3/4 pound fresh mushrooms -- chopped

1 small onion -- minced

2 cloves garlic -- crushed

1/4 cup lima bean cooking water

1/4 cup Dry-Roasted Soybeans or Chickpeas

(see note below)

1 teaspoon salt

black pepper -- to taste

 

Serves 6

 

Since observant Jews are not supposed to eat meat and dairy foods together,

many versions of mock chopped liver appear in Jewish daily

restaurants. Many are made with nuts. This one, adapted from a recipe in

Debra Wasserman, The Lowfat Jewish Vegetarian Cookbook, replaces nuts with

dry-roasted soybeans or chickpeas.

 

Cook the baby limas in water to cover for about 10 minutes, or until

tender. Drain, reserving 1/4 cup of the cooking water.

 

In a medium, nonstick or lightly oiled pan, steam-fry the mushrooms,

onions, and garlic until the onion is tender.

 

Place the cooked limas, mushroom mixture, reserved cooking water, and other

ingredients in a food processor, and process until very smooth. Pile into

a serving bowl, and chill the mixture until serving time.

 

NOTE: Soak dry soybeans or chickpeas in enough water to cover

overnight. Drain, rinse, and place in a pot with enough fresh water to

cover. Bring to a boil, turn down, and simmer for 10

minutes. Drain. Spread the beans in a single layer on lightly oiled

cookie sheets. Roast at 350F for about 45 minutes or until golden and

crispy all over, stirring several times while roasting. Cool thoroughly,

then store in plastic bags or containers in the freezer.

 

Per serving: Calories: 72, Protein: 4 gm, Fat 0 gm, Carbohydrates: 12 gm.

 

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