What am I? Chopped "Liver"
Was trying to come up with a Burger recipe, but when I tasted it I thought; “Just wait till next passover.”
1¼ cup Brazil Nuts
¼ Onion, give or take
1 tablespoon Extra Virgin Olive
Oil
1 tablespoon Nama Shoyu
½ lemon, juiced
1. In a food processor, process 1/4 cup of the Brazil nuts till they are coarsed fine, but just short of a powder. Place nut crumbs in a large bowl and put aside.
2. Put the remainder of Brazil nuts (1 cup) into the food processor and process till nuts are just becoming a butter (Shut the processor off a few times till final result so as not to burn out your motor).
3. Add 1/4 onion (more or less). Process it in with nut butter.
4. Add Olive oil, Nama Shoyu and lemon juice. Process till mixture is smooth.
5. Pour this mixture in with chopped nuts and mix thoroughly. Cover Bowl
6. Let it sit in refrigerator for 2 hours or more.
batamt (Yiddish for delicious)
No responses to "What am I? Chopped "Liver""
1.
I use the liquid from Sunfood's (raw) Moroccan Olives in place of Nama Shoyu. It's an excellent flavor replacement for shoyu.
Now all I need is a replacement for nutritional yeast.
2.
I don't have a dehydrator so I haven't tried it on any crackers. I usually take an ice cream scoop on a romaine leaf and slice a carrot up
3.
HI. My dad loves liverwurst and braunschweiger and he's Swedish. My take on it is that it is so good you'd have to give it up for Passover. That's great! Hey, do you have a particular cracker that this would be good on? I tried making a flax cracker but it wasn't good because I didn't spread it thin enough. I'll have to work on one because this seems like it needs a special cracker to go along with it.
4.
What is a healthy replacement for Nama Shoyu (excluding also Braggs and Tamari) that is truly natural but still imparts the needed flavor/
5.
Never had liverwurst, this is more of a pate. I made this without and with the extra quarter cup of brazil nuts. It was delicious without, but I thought it needed more texture. Try tasting without the extra 1/4 cup.
6.
So, what does this taste like exactly? Sort of like liverwurst? I am not Jewish but I am guessing it is tasting like a Jewish dish by your comments. It sounds very interesting! I have these ingredients right now so I might try this! Thanks!