VEGETARIAN "CHOPPED LIVER"
(Cashew, Onion, and String Bean Pâté)
Makes about 2 cups
The classic Jewish appetizer is transformed into a delicious spread that not
be off-putting to vegetarians who don’t care for imitation meat flavors.
Serve with raw vegetables or with matzo crackers.
1 12 tablespoons light olive oil
1 1/2 cups chopped onions
2/3 cup toasted cashews
1 cup thawed frozen cut green beans, steamed until tender
1 tablespoon lemon juice
Salt and freshly ground pepper to taste
Heat the oil in a small skillet. Sauté the onions slowly over medium 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.
Per 2 tablespoon serving:
Calories: 53; Total fat: 4 g; Protein: 1 g; Carbohydrate: 4 g; Cholesterol:
0 g; Sodium: 2 mg