Ellen Levine's Vegetarian "Chopped Liver" a la Dragon
There are countless variations on this much-loved recipe, which has its origins in kosher cooking. By making a meatless (pareve) version of chopped liver, Jews who keep kosher get to enjoy a much-loved dish while sticking to the dietary requirements of nonmeat meals. While this is often served as a Sabbath appetizer, particularly in homes with Ashkenazic roots, and also as a seder dish, novelist Ellen Levine brings it to the annual potluck picnic that gathers together writers and illustrators of children's and young-adult books from all over New England. It's always swiftly scarfed up. As odd as it may sound to prepare a vegetarian spread whose name references an animal organ, somehow this dish lacks the turn-up-your-nose unpleasantness of many pseudo-meat dishes. Maybe this is because its origins are based in authentic foodways. But it could just as well be because it is very versatile and just plain good. As with all home-style dishes, from bouillabaisse to barbecue to gumbo, there are many versions of pareve chopped liver, and whichever one you grew up with is, to you, the one and only. I've attempted to give at least a nod to some of these variations following the main recipe, but this is my take on Ellen's. Try it as a sandwich spread or with crudités; or serve it with crisp crackers, toasted baguette slices, or, at Passover, matzah.
There are countless variations on this much-loved recipe, which has its origins in kosher cooking. By making a meatless (pareve) version of chopped liver, Jews who keep kosher get to enjoy a much-loved dish while sticking to the dietary requirements of nonmeat meals. While this is often served as a Sabbath appetizer, particularly in homes with Ashkenazic roots, and also as a seder dish, novelist Ellen Levine brings it to the annual potluck picnic that gathers together writers and illustrators of children's and young-adult books from all over New England. It's always swiftly scarfed up. As odd as it may sound to prepare a vegetarian spread whose name references an animal organ, somehow this dish lacks the turn-up-your-nose unpleasantness of many pseudo-meat dishes. Maybe this is because its origins are based in authentic foodways. But it could just as well be because it is very versatile and just plain good. As with all home-style dishes, from bouillabaisse to barbecue to gumbo, there are many versions of pareve chopped liver, and whichever one you grew up with is, to you, the one and only. I've attempted to give at least a nod to some of these variations following the main recipe, but this is my take on Ellen's. Try it as a sandwich spread or with crudités; or serve it with crisp crackers, toasted baguette slices, or, at Passover, matzah.
- Carbohydrate 71 g(24%)
- Cholesterol 172 mg(57%)
- Fat 22 g(33%)
- Fiber 13 g(53%)
- Protein 31 g(63%)
- Saturated Fat 3 g(16%)
- Sodium 763 mg(32%)
- Calories 580
Step-by-step
- 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.
- 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.
- 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.
- 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.
Ellen Levine's Vegetarian "Chopped Liver" a la Dragon: A Culinary Journey
As a busy working mom, I'm always looking for recipes that are both delicious and easy to make. This vegetarian "chopped liver" fits the bill perfectly. It's a flavorful and surprisingly versatile dish with roots in traditional Jewish cuisine, adapted for a modern, meatless lifestyle. The recipe comes from Crescent Dragonwagon's wonderful cookbook, "Bean by Bean," and is inspired by the novelist Ellen Levine's potluck contribution. It's become a staple at our family gatherings and a delightful surprise for friends.
What initially drew me to this recipe was its unique twist on a classic. The idea of a vegetarian "chopped liver" sounded intriguing. I was skeptical at first, picturing some bland, artificial substitute. But this recipe is far from that. The caramelized onions provide a beautiful sweetness, the earthy mushrooms add depth, and the lentils and walnuts contribute a satisfying texture. It's a testament to the power of simple, well-chosen ingredients, coming together to create a truly memorable flavor profile.
The beauty of this recipe lies in its adaptability. The original recipe, as well as variations in Dragonwagon's book, allow you to customize it to your own preferences. You can make it richer with more walnuts, add a bit of spice, or experiment with different herbs. I've often experimented with adding roasted red peppers for an extra layer of flavor, or substituting different beans for the lentils, depending on what I have on hand. The possibilities are endless!
One of my favorite ways to serve this chopped liver is as a spread on toasted rye bread, alongside a simple green salad. The contrast of textures and flavors is simply divine. It also makes a wonderful appetizer, served with crackers or crudités. And, for a truly special occasion, you could even serve it as a side dish alongside roasted vegetables or grilled chicken.
Beyond its culinary merits, this recipe also holds a special place in my heart because of its connection to a larger community. The fact that it's inspired by Ellen Levine, a novelist who shares it at writer's picnics, adds a charming narrative to the culinary experience. It’s not just a recipe; it’s a story, a tradition, a gathering of people over shared deliciousness. That’s what truly makes a recipe special for me; the memories and connections it creates.
I encourage you to try this recipe and see for yourself how easy and delicious it is to make. It's perfect for a weeknight dinner, a weekend brunch, or any special occasion. The combination of flavors and textures is incredibly satisfying, and the adaptability of the recipe means you can always make it your own. Share it with friends, family, or colleagues – I guarantee it will be a hit.
This recipe is more than just a dish; it's a reminder that even seemingly simple recipes can hold deep meaning and create lasting memories. So gather your ingredients, put on some music, and enjoy the process of creating something delicious and meaningful. And, if you happen to have a writer's picnic to attend, don't forget to bring this along!
Variations: I've included a few variations below based on the suggestions in the book and my own experiences. Feel free to experiment and find the perfect balance of flavors for your taste.
- Ellen's Version: Omits the green beans, lentils, and mushrooms. Instead, use canned French-cut green beans and peas, and double the walnuts, omitting the tomato paste.
- Cracker Version: Omits the mushrooms; increases the cooked lentils. Adds matzah or crushed crackers for a thicker dip.
- Vegan/Hippie-style Veggie Pâté: Adds grated carrots, increases lentils and walnuts, omits the eggs, uses egg-free mayonnaise, and incorporates cooked brown rice and red miso for a unique flavor profile.
The possibilities are truly endless. Don't be afraid to experiment and create your own variation of this versatile and delicious vegetarian "chopped liver"! Happy cooking!
