Ok, this might seem like a weird one. Chopped liver is a common Ashkenazi Jewish food and is usually eaten on holidays. It’s basically made of chicken liver and diced onion. My family, however, has been vegetarian for generations. My great-grandmother, Sophie, the great matriarch on my dad’s side, became vegetarian as a young woman for ethical reasons. She raised her kids to be vegetarian, who in turn raised their kids to be vegetarian, and so on.

This recipe was developed by my great-grandmother as a vegetarian substitute for chopped liver. It has a rich texture and is slightly sweet. It’s also really nutritious! The combination of peas, walnuts and hardboiled eggs is rich in fibre, protein and healthy unsaturated fats.

Personally, I am no longer strictly vegetarian, but I choose to eat mostly plant-based foods. I make this recipe often, especially on holidays, as it makes for a really lovely spread. On Passover I eat it on matzah, and during the rest of the year I spread it on crackers. It also makes a great addition to a cheese plate.

Yield: 9 servings | Cook time: 20 minutes

Ingredients

• 1 tablespoon canola oil
• 2 medium onions, diced
• 2 hardboiled eggs
• 1 can green peas (540 mL), drained
• 100 grams chopped walnuts (about 1 cup)
• 3 tablespoons lemon juice
• 1/2 tsp salt
• Pepper to taste
• Optional toppings: chopped parsley, chopped walnuts, smoked paprika

Instructions

1. Heat the canola oil in a skillet over medium heat. Add the onion and sauté until golden-brown, about 15 minutes. Remove from heat and let cool slightly.
2. Combine the onion with the rest of the ingredients in a food processor. Pulse until the mixture is fully pureed.
3. Garnish with toppings if desired.

Nutritional information