HOLIDAYS | 61 MY GREEN LENTIL CHOPPED LIVER Originally crafted to eat on Holidays, we often have it for Friday night dinners, with enough left over for the vegans and vegetarians to take home. Yield: 3 cups 1 cup dried green lentils 2 cups parave chicken broth 1 cup walnuts, lightly toasted 2 Tbs vegetable oil 1-2 green marrows finely sliced 1 medium yellow onion, sliced 1 Tbs almond butter ½ tsp Wellington’s Worcestershire sauce (vegan) Salt and pepper Bring lentils and parave chicken broth to a boil in pot. Cover and reduce to simmer. Stir occasionally for 30 minutes or until tender. Leave lid off to dry lentils, drain. Heat walnuts in a frying pan, tossing from time to time until just beginning to turn deep brown. Switch off heat; when cool place in blender. In the same pan sauté marrow in canola oil for a few minutes, then add sliced onions, stirring from time to time until vegetables are soft. Because the marrow is more moist, it takes longer than the onions to turn brown. Process walnuts in food processor, then onions and marrow and lastly lentils, processing until smooth. Add almond butter and Worcestershire sauce. Add salt and pepper to taste. Can be eaten immediately but best if refrigerated overnight. Get the youngest member of the family to spread the liver over a large plate and decorate with slices of pickles. NOTE: This is a very forgiving recipe. Marrow not essential but adds moisture. When mixture is smooth you can add vegan mayonnaise, soy sauce, mustard, or parave chicken broth to taste.
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