Mockchoppedliverlentils Recipes
MOCK CHOPPED LIVER
Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
Provided by MDHEARST
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 2h35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g
MOCK CHOPPED " LIVER " ( LENTILS )
This recipe was given to me by my mother. The kids enjoy it, and it is perfect for serving on crusty bread.The cook time is including the chill time.
Provided by annie chambers
Categories Spreads
Time 9h10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth and lentils to a boil in large pan.
- Cover and reduce heat to simmer.
- Stir occasionally for 30 minutes or until tender.
- Drain if necessary.
- Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender.
- Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth.
- Stir mix with salt and pepper.
- Line a 3 cup mold with plastic wrap.
- Put mixture in mold.
- Chill for 8 hours, unmold onto baby leaf lettuce.
- Garnish with green onions and serve on crackers and celery sticks.
MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )
This is a recipe I created for the holidays. After tasting many of the "faux" chopped livers out there I decided to create something with a more meaty taste, look and texture. ENJOY!
Provided by Kevin Simon
Categories Spreads
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
- Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
- Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
- Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
- Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
- Timesaver Tip: Boil the eggs in the pot with the lentils.
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