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Wednesday 4-13-11 April 14, 2011

Filed under: Uncategorized — chefveggi @ 1:32 pm

Today is a beautiful day outside sunny and light wind and warm.  The perfect spring weather just in time for Passover.

Passover is the Jewish holiday that celebrates the Jews’ Exodus from slavery and Egypt.  We eat special “Kosher for Passover” food.  We rid our houses of any trace of hametz.  We invite family and friends over for dinner   We use a Haggadah to tell the story of Passover .  My family and friends use the Haggadah  that I made using bits and pieces from my children’s nursery school days.  I decorate the table with plastic bugs and wind up toy frogs.  We use cotton balls for the hail and a bit of trickery to turn the water into wine.  I am giving you a few Passover recipes that also happen to be vegan for you to try at your own seder.

I wish you all a Happy and Healthy Passover.

Vegan “Chopped Liver”

1 pound mushrooms ( I use an assortment of white button, baby bellas, portabellas and shiitake ), cleaned and chopped coarsely

2 large onions, sliced thin

1 cup walnuts, lightly toasted ( Put walnuts on a parchment or foil lined cookie sheet and put into a preheated oven at 350F. for 10 minutes or until lightly brown and a nutty smell is coming from your oven.  Remove and let cool. )

1/2 cup raisins

1/4 cup sweet red wine

salt and pepper to taste

Soak the raisins in the wine and set aside. 

Heat a large 12″ saute’ pan on medium heat for 3 minutes.   Add  2 Tablespoons olive oil and heat for 1 minute.  Add the sliced onions and saute until very brown but not burnt.  Stirring frequently.  If the pan gets dry can add some water.  Do not cover the pan you do not want the onions to steam.  Could take up to 20 minutes to carmelize the onions. 

Remove onions when they are brown and carmelized.  Put in the bowl of a food processor.  Do not wash the pan.

Heat the pan for 2 minutes on medium and add 1 Tablespoon olive oil and let heat for 1 minute, pan should still be hot.  Add the sliced mushrooms and cook stirring frequently until brown about 10 minutes.

When mushrooms are brown and with just a little liquid left in the pan scrape into the onion mixture.

Add the raisins and the soaking liquid and puree all together.  Add salt and pepper to taste.

The taste should be sweet with a little salty bite.  Can add more wine to sweeten.

Serve on a bed of lettuce with matzo crackers.

This is a wonderful mock “chopped liver”  the raisins and the wine give it a wonderful texture and flavor.

Stay tuned for the next Passover recipe coming tomorrow.