Nut loaf and green bean spread - two recipes

These two recipes start with the same ingredients but taste totally different.  So grind up a bag of nuts - I prefer cashews or almonds - I think it's about one cup, just use the whole Israeli size bag.  And chop and fry up two medium onions.  Split each item in half and then proceed as follows:

Green bean spread - this is a veggie chopped liver:

For the spread (this is a moosewood recipe but she uses walnuts) - steam 2 cups of green beans and food process them.  Hard boil two eggs.  Add the green beans to the nuts and fried onions, then grate the eggs into the mix.  Add two teaspoons mayonnaise and salt and pepper to taste.  Refrigerate.  Great on crackers or in sandwiches.

Nut loaf

My aunt Eva says I gave her this recipe. Must have been a long time ago.  Chop 2 celery sticks and 2 apples and saute them till soft.  You can also use kohlrabi or carrot, chopped small.  I also used a few mushrooms this time.  Mix with the nuts and fried onions.  Add 2 teaspoons curry powder (original recipe says garam masala), 4 oz. breadcrumbs or crushed rice cakes, 1 tablespoon ketchup, 1/4 to 1/2 cup grated cheese and one beaten egg.  Mix evenly.  Bake at 180 C or 350 F for 40 minutes.  Gabi likes it overcooked.  My aunt makes a vegan version without the cheese and egg for her grandson.  Now that's love!

Finally, how to cook swiss chard - slice it then fry in olive oil with garlic and ginger that comes in those little freezer cube.  One cube of each for one pack of chard - one package (called mangold here) gives you one small bowl of cooked chard.