From: tracy@telesoft.com (Tracy E. Childs @pulsar)
Subject: Re: RECIPES: sandwich spreads
Organization: TeleSoft, San Diego, CA, USA
Date: Thu, 7 Jan 1993 18:36:09 GMT

I have a couple spreads to add and then some personal junk will follow
the recipes.

This is a recipe that my mother-in-law always makes for us when we
go to New York for a visit.  When everyone else is having yucky chopped 
liver sandwiches we have sandwiches made with this stuff.  Unfortunately,
she puts 6 chopped hard-boiled eggs in it.  I make it and I think
it is fine without them.  I just haven't had the heart to tell her to please
leave them out next time we visit!

This recipe is modified to suit my tastes...

------------------------

As far as I know, noone has posted a recipe like this one.  My hubby
thinks it tastes like the real thing. (Being a Californian, I wouldn't know).
Please let me know how you like it!

        Mock Chopped Liver

1 cup dried Lentils, cooked (boiled) until soft, drain.
1lb green beans, boiled or steamed until cooked, but not mushy
1/4 cup (or more) peanuts
1/2 cup chopped walnuts
2 cups diced onions, sauteed in oil until very soft and turning brown 
2-3 cloves garlic (saute with the onions)
1/4 cup unsweetened (natural) peanut butter (like Laura Scudders, opt).
salt & pepper to taste
Spike seasoning (if you have it)

Blend it all in the food processor until smooth.  I do everything
separately, then mix it all together because my food processor is not
big enough to do it all at once.

Serve as a sandwich spread, or on crackers.

This recipe makes *a lot*.  I think it freezes well, just stir well after
it thaws, and make sure the lentils and green beans are well drained.
Serve with crackers or make sandwiches with it.  This recipe makes
quite a lot of spread.

-------------------------------

I got this recipe from the news paper.  I made it for the first time
this morning and I modified the recipe to (hopefully) make it a 
bit tastier.  It was really good spread on my toasted bagel this morning.

     Gingered Tofu Peanut Spread

1/2 pound firm tofu, patted dry
1 T tamari (I put in around 1/2 more)
2/3 cup natural-style peanut butter
1 T lemon juice (I used 2)
1 1/2 t minced fresh ginger
1 garlic clove, minced (I used 3 med. sized)
2 T water

Put tofu and tamari in blender or food processor and puree until a smooth,
thick paste forms.  Scrape into a med. bowl

With a fork, vigorously beat in all of the remaining ingredients.
Let sit 30 mins at room temp before serving.  Keeps in fridge 3 days.

Makes filling for 6 sandwiches.
-------------------------------


If you're still reading here is my story so you can correctly add me 
to the list of participating veggies:

I've been a vegetarian for almost 15 years, since I was 17.  I ate fish for
some of that time, but I thought that was in the definition of
veggie, and I rarely ate it anyway.  I stopped with the fish 5 years
ago and for the last year and a half I've been a vegan-wannabe. (I'm working
on it, but who knows if I'll ever be totally vegan.  What it boils down
to is I'm not a strict label reader about dairy and eggs, just meat, but
I'll always choose the vegan alternative when I can).

My family consists of my husband, who has been veggie for 4 years (amazing,
it took me almost 6 years to "convert" him, but I swear, I never asked
him to become a veggie!) and my son (2 years) a life time veggie
(that is as far as we know, he goes to non-veggie day care and
occasionally stays with non-veggie relatives.  Actually my mom recently
told me that she tried to give him meat and he refused it. YEA!).

My hubby is a veggie for moral reasons.  Actually, the real reason
he became vegetarian was because of a judism class we took before we
got married.  He's jewish and the class made him realize that the kosher
laws are really to make it difficult to eat meat and that God really does
not want us to eat it.  This is (of course) debatable, but still interesting.
He also likes that we have a (mostly) kosher household and only have
to have 1 set of dishes (2 if were were into the passover thing).
I'm not jewish so I'm not anxious to go to lots of effort to be kosher.
Some of our dishes aren't kosher because either they were hand me downs
or visiters "desicrated" them with meat.

I'm a veggie for every reason you can think of.  I always hated meat,
especially the fat!  I was the kid who had to pick apart the bacon before
I could eat it.  I hated meals where the meat was hidden (like in a meat pie) 
because I wanted to find all the meat and make sure there was 
no fat on it.  So when I found out there was such a thing as a
vegetarian, I knew that was me!  It was great to find out that you
didn't HAVE to eat meat!  I really can't relate to wanting to
buy the stuff and deal with it in your kitchen to make it edible.

I could go on and on, but I'll quit for now.  I want to talk about
my son and the "problems" I'm having (and had) getting him to eat 
but I'll do that later, I guess, unless someone wants to jump on this
and get into a discussion of veggie toddlers!

-- Tracy




Newsgroups: rec.food.veg