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MASTERING THE MOCK CHICKEN LIVER APPETIZER

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VEGAN CHICKEN LIVERS? YES! You haven't lived until you've read the short stories of Isaac Bashevis Singer and gone to a milk deli in lower Manhattan where this amazing artist hung out til he was nearly l00. No meat product will be served. Tasting their delicious 'chicken liver pate' will make you wonder why the rest of us still pull toxic organs out of dead chickens. You can have the same rich flavor of the real animal derived product spread on your homemade crackers at way less cost, and way less toxicity to the body with walnut-lentil butter cheese mixtures.

You will even have the minerals and vitamins contributed by other vegetarian ingredients that you couldnít get with a recipe using a toxic organ pulled out of an already deficient, stressed, caged chicken! Try some of these wonderful recipes at your next gathering.

LAURA THEODOREís JAZZY VEGETARIAN PATE

This tasty dip is a satisfying appetizer year-round, but itís particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.

1 tablespoon extra-virgin olive oil, plus more if needed

3 onions, chopped

1 can (15 ounces) sweet peas, drained

3/4 cup chopped walnuts

4 ounces firm regular tofu, drained and cubed

2 tablespoons tomato paste

1/4 teaspoon sea salt

Freshly ground pepper

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.

Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.) Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.

The 'Oi Veh That's good!' VEGETARIAN CHOPPED LIVER

INGRED: 1 cup dried lentils, soaked overnight until plump. Two onions, chopped, 1/4 cup good olive, sesame oil1/2 cup walnuts, 1/3 cup mushrooms, a few tbsps of butter. VEGIES TO STEAM: carrots, stringbeans, peas, stalk celery, half green pepper, piece of cabbage. SEASONINGS: salt, pepper, garlic.

GARNISH - Two hard boiled eggs, tomato and minced onion, cilantro and lettuce leaves, for a pretty service.

METHODSoak lentils overnight. Soak walnuts for a few hours. water. Drain and Toss water from lentils and walnuts. Simmer the plumped up lentils in fresh water, until tender. 25 min. Drain in colander or strainer. 

Steam all the vegies, together. Carrots require most time so start them first. Sautee onion in oil, SAUTEE add mushrooms, saute. Add garlic. Season. Add lentils, chopped walnuts, steamed vegies, tossing until coated w. oil. Season. Mash well or grind in food processor. 

Serve an ICE CREAM scoop on a lettuce leaf, garnish with cilantro sprigs, hard boiled eggs, tomato. Minced onion. Serve individually or make one big loaf or bundt shape and put on the buffet table. With huge plate of sesame crackers.

HOME MADE BON MARCHE CRACKERS- Get a bowl full of whole grain flour. Add a sml bag of sesame seeds, salt, stir in some good sesame or olive oil or melted butter. Mix, Add a small amt of liquid (vegie broth, almond/soy rice milk, potato broth, real milk, water, add a little soy sauce and sesame oil) but keep it very dry like pie crust. Fridge in freezer for an hour so water soaks in. ROLL OUT THIN. Spread wi. sesame seeds. Bake on baking sheet in oven at 325 until crisp, golden.

ALICE and RUTHís LIVER

4 med onions, sauteed,

4 hard cooked eggs peeled

1 l7 oz can of peas, drained

1/2 cup chopped walnuts.

Few tbspoons butter

salt/pepper to taste.

Blend in food processor, serve on lettuce leaves w. Sliced tomatoes, sprigs of cilantro

RUTH'S VERSION

3 lg onions, chopped, two tbsps butter, or 2 tbsp veg oil, not canola, 2 cups green beans, cooked, 1 2/4 cups green peas, cooked and drained 3 hard cooked eggs, peeled, salt/freshly ground pepper, garlic powder.

Saute onions, combine them with other ingred. Pile on salad, garnish wi tomatoes.

DELORES Mock Chicken Liver

1/2 cup lentils.1/2 cup chopped walnuts Pick thru lentils for stones. Boil lentils 20-30 in, until tender, drain. Saute 2 cups chopped onions in oil, add to lentils, add walnuts,

Cool slightly put in food processor, add salt/pepper to taste and 3 hard cooked, shelled eggs. Triturate. Pack in oiled bundt pan, Refrig sev hours. Garnish with grated cooked egg yolk and parsley

Dairy Liver from Bnai Amoona Sisterhood St Louis. MO.

1 1/2 cup fresh mushrooms, sliced 1/2 cup diced onions, 3 tbspns butter or 3 tbsp oil. l hard cooked egg, peeled, salt pepper

Saute shrooms, onions, Grind egg in, Chill.

ROZ' MOCK CHOPPED LIVER

2 onion, diced, 1/4 head cabbage , 2 carrots, scraped 1 stalk celery trimmed, 1 sml green pepper seeded 3 tbsp butter 1/4 tsp salt / some fresh ground pepper and a lot of almond or peanut butter.

Saute onions, grind the vegies fine in food processor, add the sauteed onions with processssor running, stir in peanut butter, salt, pepper.

SHLOSBERG's MOCK LIVER

2 lg onions, chopped, 3 tbspns butter or corn or olive oil, 1 can peas, drained, 1 cup chopped walnuts, 2 hard cooked eggs, peeled, chopped salt, pepper, garlic powder Saute onions, run pea,s onions, walnuts, eggs thru food processor, season. Chill well. Serve mounded on lettuce with sliced tomatoes.

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ROSE FRANCIS LENTIL LIVER

1/2-cup lentils l lg onion, 3 tb oil, or 3tbspons butter; 1/2 ground walnuts, l hard cooked egg. salt/pepper, Soak lentils overnight, cook in fresh water. Brown onioni n oil, chop lentils, onions, walnuts and egg in food processor. Soak lentils overnight, drain. Cook in l cup fresh water. Drain. Brown onion, chop lentils, onions, walnuts, egg in food processor. Season, chill, serve with cilantro or parsley sprigs.

NON VEGAN AND NON KOSHER! (mixing milk/meat!) But this is light as we donít fry the livers. Simmer a cup of raw livers in broth, cilantro, onion, parsley, two minutes to not kill the VIT B12. Lift out, cool to room temp, Add two tbspons butter or more if youíre not watching cholesterol, salt, pepper, onions in any form, can be dried, raw minced, and add minced parsley. Slosh a Drop of sherry in if you have it on hand. Use two knives to cut livers up, cutting them into the other ingred. Serve with home made sesame crackers or bible bread toasted. Garnish wi minced parsley and chopped hard boiled eggs.
 

LUCKYíS Vegetarian Chopped "CHICKEN LIVER" Pate

1 medium onion, chopped

1 tablespoon butter

2 pounds fresh mushrooms, finely chopped

4 garlic cloves, minced

2 tablespoons chopped fresh parsley

1 1/3 cups bread crumbs

2 tablespoons lemon juice

salt & pepper

1/2 cup grated cheddar cheese,

1/2 cup roasted, ground up walnuts

In a large saucepan, heat the butter and cook the onion for 5 minutes. Add the mushrooms and cook for 5 minutes, or until all the liquid has evaporated. Remove the mixture from the heat and add the remaining ingredients. Spoon into a serving dish and serve immediately. Serve on a homemade, BON MARCHE cracker. Thatís French for cheap. Crackers cost a few bucks or MORE for a few oz !! at the supermarket Even MORE at WHOLE PAYCHECK (Whole Foods) so make your own of Whole Grain FLOUR oil, sesame seeds.  NOTE: Freeze whole grains between bakings in air tight bags, tight rubber band. Sesame seeds are found at store in baggies in produce or spice area and usually for under a dollar. But go green. Take some of them and grow your own plants.

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