This Yom Kippur, break the fast with this plant-based chopped liver
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 10 ounces frozen peas (organic if possible)
  • 3 tablespoons extra-virgin olive oil, plus more for garnishing
  • 1 cup diced onion
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts, toasted
  • 2 peeled hard boiled eggs, grated (optional)
  • pinch of black pepper
  • salt to taste
Directions
  1. Step 1: Steam 10 ounces peas until very soft. Set aside.
  2. Step 2: In a large skillet, heat 3 tablespoons olive oil over medium heat. Add 1 cup diced onion and sauté until very soft and caramelized, about 30 minutes.
  3. Step 3: Pulse, then puree the steamed peas along with 1/2 cp toasted walnuts in a food processor until they resemble chopped liver.
  4. Step 4: Transfer to a bowl and mix in the cooked onions and 2 hard boiled eggs, if using. Add salt and pepper to taste. Serve in a bowl drizzled with olive oil along with with crackers, toasted baguettes or challah.