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Recipe Collection

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Mom’s Mock-Chopped

Mom’s Mock-Chopped Related:   appetizers, pareve, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving, vegan, vegetarian, Yom Kippur

Prep time: 10 min

Cook time: n/a

Yield: ~ 4 cups

One of my favorite experimental veggie creations is my mother Esther’s famous mock chopped liver. (“Mock chopped” for short—I cringe at “liver” as a reference to something that I eat!).  A scoop of mock chopped with sliced carrots as a grilled cheese accompaniment (rather than potato chips) turns a childish snack into a nutritious, protein-packed, sophisticated meal. It’s also a great appetizer.


  • 1 small raw onion, peeled
  • 1½ cups walnuts
  • 3 14½-ounce cans cut green beans, well drained
  • 3 hard-boiled eggs
  • Salt and pepper to taste


  • Put all ingredients, in the order listed, into the large chopping bowl of a food processor using the steel chopping blade. Pulse until all the ingredients are blended together, then continue processing for another 30 seconds or more until the mixture is a smooth, but still slightly grainy in consistency. Add plenty of salt and pepper to taste. May be garnished with chopped hard-boiled egg, olives or parsley. Serve with crackers or freshly cut veggies.

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