HOLISTIC CHEF EDDIE'S TIP OF THE DAY #48

I don't know who coined the feature recipe VEGETARIAN CHOPPED LIVER ​but it's been around for quite a while.  I love the real thing with Chicken Livers, however, this is perfect for those who are vegetarian.  I add eggs in the mixture so that's not appropriate for a vegan.  It is so delicious when served with crackers for dipping and heaven knows we always need more appetizers for our parties this season.  The addition of lots and lots of caramelized onions makes the dip taste smokey and gives it a unique flavor.  Even if you're into the Chicken Liver version, try this.  It's so easy to make and one of my favorites.  It pleases almost everyone.  If you are Vegan, just eliminate the eggs.  ​

       VEGETARIAN CHOPPED LIVER

2 cans Organic Baby Peas (or you can use canned green beans)
3 medium Sweet Onions, sliced thin
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Braggs Liquid Amino or Salt and Pepper to taste
4 hard boiled Eggs

1)  In a large bowl add the sliced Sweet Onions and the Olive Oil.  Mix so the Onions are evenly coated.  Pour into a large skillet and stir over high heat until you hear the Onions sizzle.  Turn the heat down to low and cook the onions until brown and caramelized, about 30 minutes.
2)  Puree the Baby Peas in a food processor.  Add the salt or Braggs Liquid Amino and pepper and pulse until fully incorporated.   Set aside in a bowl.
3)  Chop the onions by hand and add to the bowl with the peas.  Chop the Eggs also by hand and add to the mixture.  Adjust the seasonings and serve with crackers and/or vegetables.