It’s a sea lion, not a seal. I have been mistaken about this my whole life. Apparently sea lions, which we often picture balancing balls on their noses, have front flippers they can use to walk around on land. Seals, on the other hand, tend to wiggle around on their bellies on land, flippers out to the side. Of course there are a way more differences than that – click here for a good rundown. What I really want to talk about right now is chopped liver!
Actually, Mock Chopped Liver – a terrible name for perfectly good food. I prefer to think of it as Vegetarian Paté. It looks very convincing as “brown sugar” beach sand, but much more yummy. It’s great with crunchy bits of wheat toast or wheat-thin type crackers. It’s also really good with cucumber and bell pepper slices. Your kids will never detect the protein from hard-boiled eggs and walnuts hidden in there. Carmelized onions and garlic pack in flavor, and a can of peas holds it all together. Normally, I would not ever eat canned peas, but for me, this recipe justifies their existence.
- 2-3 onions, chopped
- ¼ cup vegetable oil
- 2 cloves garlic, minced
- ½ to ⅔ cup walnuts
- (1) 15oz. can peas -without added sugar, drained
- 3 hard-boiled eggs
- ½ to 1 tsp salt
Sauté onions in oil on LOW for a good long time, 30 – 40 minutes or more, until they are deeply carmelized. Add garlic and sauté for a minute or two longer. Then remove from heat and let cool slightly.
In a blender, process walnuts until finely chopped. Add onions, and remaining ingredients. Blend until it makes a smooth paste.
Gobble, gobble, gobble!
Just in time for Thanksgiving, BeanTwo and I made up this turkey with hummus on toasted German Dark Wheat bread from Pepperidge Farm. Bell peppers were just the right colors for a fan of tail feathers.
BeanTwo proudly considers herself an expert on turkey anatomy, having made a 9-page book entitled “Parts of a Turkey” at her Montessori school last week. I love the way she enunciates the t’s in wattle.
Adding the roasted brussel sprouts for shrubbery was my idea. BeanTwo won’t even try them, but BeanOne and I love them. If you’re haunted by memories of nasty boiled or steamed brussel sprouts from your childhood, this recipe might redeem them for you. I’ve become a huge fan of roasting in the last few years and brussel sprouts are prime candidates for that treatment.
This is my version of Raw Beet Sandwiches for kids; a light, simple, surprisingly good summer lunch.
I used pumpernickel bread, spread with margarine (to guard against bread sogginess) and light hit of mustard. Then the veg. First, a layer of baby beets, peeled and thinly sliced with a vegetable peeler. Next a layer of grape tomatoes, also thinly sliced. Top with a coat of paper-thin cucumber slices (also cut with the vegetable peeler).
The ‘bird seed’ is a nutty protein mixture that complements the beet sandwich well: sunflower seeds, pepitas, sliced almonds, and pine nuts.
BeanTwo actually had a bite of this and did not spit it out. Small victory! BeanOne and I shared the rest. He especially liked the nuts/seeds.
Gummy worms for dessert would have been just right, but I decided not to mention that to my own Beans.