Vegetarian Chopped Liver Green Beans Recipes

Steps:

• Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
• Heat oil in skillet, saute onion until it becomes translucent.
• In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Steps:

• Saute onions in oil for a long time, carmelized.
• Drain green beans.
• Process nuts until fine.
• Add green beans and onions to nuts in processor.
• Add 3 eggs to processor.
• Finely grate 2 remaining eggs and add by hand.
• Chill overnight.

Steps:

• Lightly toast the walnuts in a heavy based pan.
• Set aside.
• Saute onions in the oil, cooking until golden (but NOT burned).
• Add tomato paste to this and cook 1 more minute.
• Remove from heat and cool slightly.
• Add onion mix, toasted walnuts, and remaining ingredients to blender or food processor and grind together well (add a few spoons of water or vegetable broth, if necessary).
• Taste for additional salt and pepper.
• Chill for 4 hours (this also allows the flavour to develop).
• Bring to room temperature for serving.

Steps:

• Bring water to a boil over high heat.
• Add 2 tablespoons salt and all the beans.
• Return to a boil and cook until tender, 8-10 minutes.
• Drain and let cool.
• Heat oil in a skillet over medium-high heat.
• Add onions and toss to coat with oil.
• Cover and reduce heat to medium.
• Cook 10 minutes, tossing once after 5-6 minutes.
• Uncover and stir.
• Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
• Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
• Pulse until mixture is fine but not pasty, scraping bowl as needed.
• Repeat with remaining onions, walnuts, beans and eggs.
• Place both batches in a bowl and add the pepper and remaining salt.
• Tightly cover and refrigerate for several hours before serving.

Steps:

• 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
• 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
• 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
• 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

Steps:

• Fry the onions and mushrooms in the margarine until the onion turns golden.
• Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
• Season with salt and pepper.
• Refrigerate.

Steps:

• In a food processor, put 1 can of drained peas, 3 peeled hard boiled eggs, 1/2 cup of walnuts and almost all of the sauteed onion. (Best if it is sauteed until very very dark and crispy).
• Process until the consistency of chopped liver.
• Spread the reserved onions on top and chill.
• Best made the day before serving.