Safta's Mock Liver (Green Bean and Pea Pâté)

Dairy Free
Health score
1%
Safta's Mock Liver (Green Bean and Pea Pâté)
100 min.
12
89kcal

Suggestions


Are you ready to elevate your side dish game with a flavorful treat that’s both heart-healthy and dairy-free? Safta's Mock Liver (Green Bean and Pea Pâté) is a delightful way to introduce more plant-based goodness to your table. This clever and nutritious pâté pays homage to traditional liver spreads while incorporating fresh green beans and peas, creating a dish that bursts with flavor and vibrant color.

With its creamy texture and savory onion undertones, this pâté is perfect for spreading on crunchy matzo crackers or serving alongside your favorite vegetables. The recipe is easy to follow and takes just under two hours to prepare, making it suitable for gatherings or an everyday indulgence. Packed with plant protein from walnuts and a generous dose of vitamins from the peas and green beans, this mock liver dish is not only satisfying but also a wonderful addition for those seeking healthier options.

Gather family and friends and share this unique and wholesome pâté as an appetizer or side dish at your next meal. Whether you're hosting a holiday dinner or looking for a tasty snack, Safta's Mock Liver is sure to impress and be a conversation starter at the table. Get ready to experience a delicious blend of flavors that cater to both your health-conscious choices and your culinary curiosity!

Ingredients

  • large eggs 
  • small garlic clove peeled
  • 0.5 pound green beans ends trimmed cut into 2-in. pieces
  • 0.8 tsp kosher salt 
  • 12 servings matzo crackers 
  • 1.5 tablespoons olive oil 
  • large onions thinly sliced cut in half lengthwise and
  • cup peas fresh frozen english shelled
  • 0.5 tsp pepper 
  • 0.5 cup walnuts 

Equipment

  • food processor
  • sauce pan

Directions

  1. Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45 to 60 minutes.
  2. Let cool completely.
  3. Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe.
  4. Drain eggs, rinse under cool water, peel, and quarter.
  5. Fill a third saucepan two-thirds full with water and bring to a boil over high heat.
  6. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute.
  7. Drain vegetables and rinse under cold water until cool.
  8. Whirl nuts in a food processor until ground.
  9. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth.
  10. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like.
  11. Serve at room temperature, with matzo crackers.

Nutrition Facts

Calories89kcal
Protein13.67%
Fat55.94%
Carbs30.39%

Properties

Glycemic Index
16.61
Glycemic Load
1.45
Inflammation Score
-4
Nutrition Score
5.4447825836099%

Flavonoids

Cyanidin
0.13mg
Luteolin
0.03mg
Isorhamnetin
1.25mg
Kaempferol
0.25mg
Myricetin
0.04mg
Quercetin
5.6mg

Nutrients percent of daily need

Calories:89.01kcal
4.45%
Fat:5.8g
8.93%
Saturated Fat:0.85g
5.32%
Carbohydrates:7.09g
2.36%
Net Carbohydrates:5.09g
1.85%
Sugar:2.53g
2.81%
Cholesterol:31mg
10.33%
Sodium:160.07mg
6.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.19g
6.38%
Manganese:0.31mg
15.65%
Vitamin K:14.65µg
13.95%
Vitamin C:9.13mg
11.07%
Fiber:2.01g
8.03%
Folate:27.73µg
6.93%
Copper:0.13mg
6.51%
Phosphorus:62.25mg
6.23%
Vitamin B6:0.12mg
6.1%
Vitamin B1:0.08mg
5.57%
Vitamin A:269.8IU
5.4%
Vitamin B2:0.09mg
5.36%
Selenium:3.66µg
5.23%
Magnesium:20.37mg
5.09%
Iron:0.76mg
4.21%
Potassium:142.12mg
4.06%
Zinc:0.51mg
3.38%
Calcium:26.25mg
2.62%
Vitamin B3:0.52mg
2.61%
Vitamin B5:0.25mg
2.48%
Vitamin E:0.36mg
2.4%
Vitamin B12:0.07µg
1.24%
Vitamin D:0.17µg
1.11%
Source:My Recipes