IT AIN’T CHOPPED LIVER

IT AIN’T CHOPPED LIVER

 A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow!

Makes 2-3/4 cups

This recipe was developed for all the Jews who don’t want chopped liver, in gratitude for all the animal-free products they create and manufacture in the USA.

3 T. extra virgin olive oil

3-4 Japanese (long, slender) eggplants, unpeeled; cut off ends; cut in half from end to end, then cut each half in half again from end to end; cut all strips crosswise into 1/2-3/4 inch wide segments, about 6 c.

1 med. fresh green pepper, cored and cut into 1/2 inch squares

2 fresh med. Anaheim peppers, cored, cut from tip to tip into 4 long strips each, then cut crosswise into 1/2 inch wide segments

1/2 lg. sweet onion, peeled and cut into 1/2 inch squares

3 fresh garlic cloves, peeled and finely chopped

1 t. salt

lots of freshly ground black pepper

1 t. dried oregano, crushed

In extra-large skillet, over medium heat, melt olive oil. Add all ingredients. Toss to coat veggies evenly with oil. Raise heat to medium-high and saute, stirring often, till eggplant softens.

Reduce heat to medium-low and cook, stirring occasionally, till all veggies are caramelized. If eggplant becomes dry, don’t add any liquid, simply cover with a lid and let it steam a little by its own juices. In the end, you want mushy and dry.

When done, mash with potato masher in skillet, till all veggies are pulpy, then cook a little longer to evaporate more liquid. Remove from heat and set aside.

16 oz. pkg. extra firm, water packed tofu, rinsed, drained and squeezed in tofu cloth or in several layers of paper towels till very dry

1 t. salt

3 T. sugar

1 t. onion powder

1 t. garlic powder

1 t. turmeric

In large bowl combine tofu and seasonings. Mash with potato masher into tiny crumbles and till all seasonings are thoroughly incorporated.

To the tofu, add the eggplant mixture. Using sturdy spoon, stir well to evenly disperse all ingredients.

Place tofu-eggplant mixture in food processor and process 2-3 minutes till mixture resembles liver pate. Transfer to storage container and refrigerate till cold.

Serve on toast points, French baguette slices or bagels with a dab of Dijon mustard and a little extra freshly ground black pepper on top. Sweet gherkin (not bread and butter) pickles or dill cornichon pickles go well as an accompaniment.

Variation: If you want a mousse-like smoothness: Take a portion of the pate and mix it with a little Vegenaise (soy mayonnaise) and a little Dijon mustard. Stir till smooth and the pate is the consistency you want–not too thick, not too thin. Serve on top of crackers and garnish with a little piece of gherkin or cornichon pickle. M-m-m-m-m.

Notes: Serve as an hors d’oeuvre or sandwich, or as an accompaniment to salads. A ‘must have’ on all buffets.

Sandwich suggestion: Toasted mish mash (everything) bagel. Spread with trans fat-free margarine, top with thinly sliced ripe, juicy tomatoes, then with dollops of ‘It Ain’t Chopped Liver’. Sprinkle with cracked pepper and coarse sea salt. Makes a party for one. Serve open-faced, so you get two sandwiches–for seconds, or to make a party for two.

The eggplant in this recipe must be cooked till all parts of each eggplant cube are squishy. Don’t count on the processor to refine under-cooked eggplant. It will inject tiny hard bits into what is supposed to be a smooth pate.  Now, there is some texture to this pate; it isn’t a mousse, but it’s the texture of processed liver. That’s what you wanted, right?

Don’t peel the eggplant; those skins are needed for color and texture. Use Japanese eggplant. The skins are thinner and more tender than the larger variety eggplant.

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