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

"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."
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Ready In:
3-4 cups




  • 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.

Questions & Replies

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  1. Steamed fresh green beans, used canned and drained lentils -- and added just a pinch each of freshly grated nutmeg and dried thyme. No need to call this "fake" anything -- it's really delicious!
  2. I don't know if I should be applauding Sid, or Labouchet for bringing this recipe in! (And if you've read this far, check Labouchet's recipe file - there is an Arrabiatta sauce recipe in there ...)
  3. Great recipe! I substituted 1C shelled edemame for the green beans and 3 oil packed sun-dried tomatoes for the tomato paste---I also used 4 eggs instead of 3. It came out GREAT!
  4. Thanks for this, damn yummy. The texture and look is perfect - almost scary how much it looks like meet. It could have had a slightly deeper flavour - I think next time I'll cook the lentils in a stock. But great and very easy to make.
  5. Very unusual, but tasty. It certainly does appear liver-like! We ate it on crackers, and liked it better cold than room temperature. I think I'll be trying some with a sandwich tomorrow. Next time I will use less onion, and add some garlic, too. BTW, I'd say one serving of this would be no more than half a cup, it is quite filling.



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