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.
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 Mock Chopped Liver Spread
Liz Hoffman’s Mock Chopped Liver Spread
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
- 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.
- Grind the walnuts in the food processor until almost smooth.
- 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.
- 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
So beautiful, Fran! Love, Arline’s Daughter, Cousin Sheila
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.
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 :).
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?
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
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