Brighton Beach Sids Famous Vegetarian Chopped Liver Green Bean Recipes

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BRIGHTON BEACH SID'S FAMOUS VEGETARIAN CHOPPED LIVER- GREEN BEAN



Brighton Beach Sid's Famous Vegetarian Chopped Liver- Green Bean image

This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

Provided by labouchet

Categories     Spreads

Time 20m

Yield 3-4 cups

Number Of Ingredients 10

1 cup walnut pieces
1 -2 tablespoon vegetable oil
2 -3 cups onions, thin sliced or chopped
1 1/2 cups well cooked green beans, chopped (even canned works in this)
3 hard-boiled eggs, coarse chopped
3/4 cup cooked brown lentils
1 tablespoon tomato paste
2 -3 tablespoons mayonnaise
1/2 teaspoon salt, to taste
black pepper, to taste

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.

Nutrition Facts : Calories 604.6, Fat 36, SaturatedFat 4.8, Cholesterol 186.5, Sodium 502.8, Carbohydrate 49.2, Fiber 20.6, Sugar 9.4, Protein 26.9

VEGETARIAN CHOPPED " LIVER " ( GREEN BEANS )



Vegetarian Chopped

Make and share this Vegetarian Chopped " Liver " ( Green Beans ) recipe from Food.com.

Provided by Caryn Gale

Categories     Spreads

Time 40m

Yield 1 med. size bowl

Number Of Ingredients 6

1 (1 lb) can green beans
1/3 cup oil
2 medium onions, sliced
5 hard-boiled eggs
2 ounces walnuts
salt and pepper

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.

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON



Ellen Levine's Vegetarian

Provided by Crescent Dragonwagon

Categories     Food Processor     Mushroom     Nut     Vegetarian     Tree Nut     Walnut     Green Bean     Legume     Lentil     Chill     Advance Prep Required

Yield Makes about 3 1/2 pints

Number Of Ingredients 15

Vegetable oil cooking spray
1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
2 large onions, chopped
3 cloves garlic, peeled and quartered
1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
1 1/2 cups lentils, cooked to tenderness
4 hard-boiled eggs, quartered
1 1/2 cups walnuts, toasted
1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 to 3 tablespoons minced onion (optional)
Minced fresh parsley, for garnish
Paprika, for garnish

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.

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