HOLIDAYS | 59 TOVA’S ORIGINAL CHOPPED LIVER Serves: 8 This version is from Tova, Aviv’s mother. She first made it especially for Vered before she and Aviv got married. It is vegetarian decorated with grated egg yolks. To make it vegan all we had to do was to replace the eggs with pickled cucumbers. 1 Tbs oil 4 onions, sliced 1 ¼ cups walnuts 1 Tbs vegan mayonnaise ½ tsp mustard Grate of nutmeg ½ tsp black pepper ½ tsp salt 1 can large garden green peas, drained Heat oil in a large frying pan and fry onions until dark, stirring frequently. In food processor blend walnuts until finely ground. Add remaining ingredients, blending until smooth. Adjust seasonings. To serve, spread it out on a plate and serve garnished with parsley, pickled cucumbers, etc. Best prepared the day before. Keeps well for days. For the full text of what AvivR wrote, together with the eulogy in Hebrew see Tova’s Memorial Page on www.eitanlevy.com/Tova-Ron.html AVIV WRITES: Because this is a cookbook, I will mention the role the kitchen had in our home. The famous saying my mother had, when it turned out there was a piece of information, she was not aware of, was: “I am always in the kitchen, so I never know what’s going on.” We must remember that in those days kitchens were quite different from the open and central spaces they are today in modern houses. Our kitchens were typically small rooms with enough place for one person, and this person was my
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