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November 20, 2014 by Fran Costigan 7 Comments

Mock Chopped Liver Recipe-Updated

Shirely B with Sister Arlene
Arlene Chernin Lillian and Shirley Chernin Bernstein

 

Some of you know that my mother, Shirley Bernstein passed peacefully in Florida at the age of 91 on October 30th. I was with her. As family came to visit Shirley – mother, sister, grandmother, great grandmother, aunt – we told stories.  As most families do, we talked quite a lot about family gatherings, which always revolved around food. My mother gave me permission years ago to say that she was not a good cook. She was amazed at my enthusiasm for time spent in the kitchen and my career as a cooking teacher and author. My mother’s chocolate pudding, always from a box was lumpy, her jello creations had thick skin and her attempt at brownies – well, think burnt chocolate matzo and you’ll have an idea. What she did extremely well were big composed salads and chopped liver.

 

GS TC
My mother Shirley with my daughter – her granddaughter – Tracy, and Tracy’s son great-grandson Seth.

I gathered some family and close family friends in my small apartment last weekend to commemorate my mom, who everyone called Grandma Shirley. Food was always the main player in our family gatherings and this was no different. What I knew for sure was that  I had to serve my friend Liz Hoffman’s unbelievable Mock Chopped Liver. Everyone loved this vegan version. (I’d made a double batch and it was all eaten.) Because I was so interested in the stories I heard about Mom, I forgot to take a photo of the lettuce-lined bowl of the spread I put on the table. Try it. You’ll like it! This is the easiest, tastiest and as it’s oil-free, healthiest of the mock liver spreads I have tasted. Let me know what you think!

 

Liz Hoffman's Vegan Mock Chopped Liver

Liz Hoffman’s Mock Chopped Liver Spread

This mock chopped liver, which as I said is oil-free, tastes even better the day after it is made, and it will last in the refrigerator for at least 3 days.  I followed the directions as written, but Liz tells me now she puts everything into the food processor at the same time, pulses the machine a few times and processes until the pate is almost smooth. Taste, add black pepper and decide if you want to process the spread longer. My mom and her mother, my Grandma Ida would definitely love this recipe. Actually, it is pareve as are all vegan recipes, so it works in kosher homes too.
Note: Measure the miso carefully, and use tamari for a gluten-free version.
NEW: If you have already cooked lentils on hand, you’ll use 1 cup.
Yield: 8 to 10 servings, depending on appetites. 
Print

Liz Hoffman’s Mock Chopped Liver Spread

Author Fran Costigan

Ingredients

  • 2 1/2 cups water
  • 1/2 cup dried lentils
  • 1/4 teaspoon salt
  • 1 1/4 cups coarsely chopped walnuts
  • 1 large carrot coarsely shredded
  • 1 cup chopped onions
  • 3/4 cup cooked brown rice
  • 1 tablespoon plus 1/2 teaspoon red miso Use tamari for gluten-free
  • 1 1/2 teaspoons soy sauce
  • Freshly ground black pepper

Instructions

  1. Combine the water, lentils, and salt in an open 2-quart (2 liter) saucepan. Bring to a boil, turn the heat down to medium, and cook uncovered for 25 to 30 minutes, until the lentils are tender but still firm. Note: You may substitute 1 cup of cooked lentils if you have them on hand.
  2. Grind the walnuts in the food processor until almost smooth.
  3. Add the shredded carrot, onions, brown rice, miso, soy sauce, and pepper to the walnuts in the processor. Drain and discard any excess liquid from the cooked lentils and add them to the processor. Process for 1 to 2 minutes, until smooth.
  4. Transfer the mixture to an attractive lettuce-lined serving bowl or platter and garnish or serve chilled.

Recipe Notes

Measure the miso carefully, and use tamari for a gluten-free version.

If you have already cooked lentils on hand, you'll use 1 cup.

Keeping: Refrigerate in a covered container for up to a week.

Serving suggestions:  rye bread, crackers, celery, endive leaves

Keeping: Refrigerate in a covered container for up to a week.

Serving suggestions:  rye bread, crackers, celery, endive leaves

 

Related

Filed Under: Holiday, Recipes, Savory Dishes Tagged With: Holiday Recipe, Vegan Chopped Liver, vegan recipe


The next Esssential Vegan Desserts Course starts course starts March 23, 2021! See the syllabus, FAQ, recipes and videos here. 

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts March 23, 2021. See the syllabus and reserve your seat here.

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Comments

  1. AvatarSheila Bender says

    November 20, 2014 at 6:26 pm

    So beautiful, Fran! Love, Arline’s Daughter, Cousin Sheila

    Reply
    • FranFran says

      November 21, 2014 at 9:21 am

      I am so glad you enjoyed the post cousin Sheila, Shirley’s neice, Arlene’s daughter. Did you show Arlene? I wonder what she thought.

      Reply
  2. AvatarMaureen says

    November 21, 2014 at 7:09 am

    Did you use red lentils? I am guessing so as I think brown ones would take longer to cook? Also I have never ever eaten any form of animal liver so have no idea what this is supposed to taste like! The ingredients seem as if they would make a very taste spread.

    Loving your chocolate book BTW :).

    Reply
    • FranFran says

      November 21, 2014 at 9:22 am

      Ho Maureen,
      I used brown lentils. Green would work too. While red lentils cook faster, their taste is more assertive for this recipe. This is simply a very tasty spread. I hope you’ll try it. And I am so happy to hear that you love my Vegan Chocolate book. What have you made?

      Reply
  3. AvatarLiz Hoffman says

    January 31, 2015 at 11:35 pm

    Thank you my dear friend for your kind words and sweet review. Great photos and tribute to your mother. So glad that I was there at your memorial gathering. Happy that my vegan chopped liver has brought you comfort, joy and wonderful memories! Wish I had met your mother. I would have loved her lumpy chocolate pudding, jello with thick skin (YUM…the best part!) and burnt chocolate matzo.

    You were a wonderful, loving, and devoted daughter. I know because I witnessed first hand from all our phone calls and talks. The last year of your mother’s life was rough but her last days were very moving, peaceful and memorable. You made sure she had a good death as you slept in her hospital/hospice room night after night until she died holding your hand. I learned a lot from you and I am very grateful that you were so open and honest as I continue on my hike up that mountain with my own mother.

    To future generations and vegan chopped liver that brings us back in time with smiles and warm and fuzzy feelings, XXOO Liz

    Reply
    • FranFran says

      February 1, 2015 at 9:42 am

      Thank you Liz for this heartfelt comment. I am so happy you enjoyed by story about the gathering for my mom. We enjoyed YOUR vegetarian chopped liver- not liver spread. IT sparked a lot of conversation that day. And it the entire dhouble recipe was eaten.. non veg eaters all!
      With love
      Fran

      Reply

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