A Wonderful Passover and a Crazy Wonderful Recipe
Why was this Passover different for all other Passovers? Because we had a seder in our home, and I led it. I cobbled together writings (Ruth Bader Ginsburg, Rabbi Abraham Joshua Heschel, and the poet Marge Piercy), along with passages from various progressive Haggadahs to create our own family Haggadah. My daughters, Joanna and Nora, and Nora’s boyfriend Ryan made it a treasured, wonderful holiday for me. I missed being with my other relatives and look forward to being with them again in years to come, but this was a truly special night, different from all others.
And now the recipe. If you love chopped liver, you’ll think this vegan recipe tastes impossibly like the original, and you’ll love it. If you hate chopped liver, you’ll think it tastes nothing like that disgusting horror, and you’ll love it. I have no explanation. The recipe comes from VegKitchen.
Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 2 cups sliced mushrooms – white, baby bella, or cremini
- 3/4 cup roasted cashews (or raw, if you prefer)
- 1 tablespoon lemon juice or to taste (optional)
- Salt and freshly ground pepper to taste
Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently, until nicely browned. Add the mushrooms and cook until they’ve wilted down.
Combine the onions and mushrooms with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed.
Serve at room temperature with matzo, matzo crackers, or raw vegetables. Or store in a tightly lidded container in the fridge until needed, and bring to room temperature before serving.