Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE
Parve, Vegan, Yeast & Dairy Free
Enough for 2
I invented this concoction when a vegan friend turned up and I was looking for something quick and easy to give him with a the accompaniments we were having for dinner.
You can see a different way of using the same ingredients under starters
420g (14oz) Tin of Butter Beans
1 medium Red Pepper
10 stems Fresh Parsley (approx)
2-3 cloves of garlic
2 tbsp olive oil
2 tbsp water
Cut the pepper in half and remove the seeds, Grill for 4 minutes to soften.
Set aside and allow to cool. Drain the butter beans and rinse under cold water.
Peel and chop the garlic
Remove the skin from the pepper, finely chop the pepper and the parsley.
Place the beans in a pan on the hob
Add these together with oil, water and seasoning to the pan and warm through stirring to meld the flavours together.
Serve with fresh vegetables - something green for contrast and a starch (rice or quinoa is good) or allow to cool and serve as a bean salad with other salads.