Thursday, July 5, 2012

Mock Chopped Liver/Cashew and Green Bean Pate

Here's another appetizer I made for my BFFZ Tonya's (above, right) closing art reception. Shockingly, I didn't get a photo of the actual food - so here are some event pics instead. Not as good - I know!

I discovered this recipe on the Veg Kitchen website. It was posted by a user named Nava - who is a genius by my account.

Mock Chopped Liver (Cashew and Green Bean Pate)
Makes: About 2 cups
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 2/3 cup toasted cashews*
  • 1 cup steamed green beans, cut into 1" lengths, or 1 cup thawed frozen cut green beans
  • 1 tablespoon lemon juice
  • Salt and freshly ground pepper to taste
Heat the oil in a medium skillet. Saute the onions slowly over medium-low heat, stirring frequently, until nicely browned.

Combine the onions with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving.

*I like the added flavor given by the toasted cashews, but if you're into raw cashews, by all means, use them.

Notes: For serving, I used Mary's Gone Crackers crackers original flavor. This was the most popular appetizer at the art reception. Little babies loved it, omnis loved it, and vegans loved it! Guests wanted to scoop it up and gobble it down as is without the cracker. I have never tasted liver but I am sure this is 100% healthier and maybe tastier? I can say this pate was DAMN good!

 Tonya Kehoe-Anderson (left), the artist and Cortnie Widen (right) the hostess and owner of White Rabbit. There are no flies on these girls!

Me, setting up the appetizer table in my farm apron!

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