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| VEGGIE CHOPPED LIVER ON RYE! |
Veggie Chopped Liver…
It's made in a non stick pan with about a pound of portobello mushrooms, a large-ish onion, 14 oz of extra firm tofu, the juice of half a lemon, 1 TBSP of beet juice, about 1.5 to 2 cups of rolled oats ground into rough flour, 1/3rd to 1/2 cup of tamari, garlic powder, onion powder, a pinch of black pepper, an avocado, and a bigger pinch of fennel seeds ground into powder.
Chop the mushrooms and in a non-stick pan, on medium heat dry sauté the mushrooms covered until they give up their water. Add the onions and cook covered until caramelized, then uncover to cook off some of the water. Use a slotted spoon to transfer the mushrooms from the pan to a blender or food processor. Add the avocado and the dry seasonings to the blender and run it but don't puree it. Press the water out of the tofu and crumble it into the pan. Add the lemon juice and tamari to the pan. Use a wooden spoon to stir the tofu and cook off the liquids like a tofu scramble. In a bowl, mix it all together adding some of the oat flour until it reaches the desired thickness and texture. Cover it and store in the refrigerator overnight to let the flavors meld and to let the oats soak up any extra liquid.
