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Veggie Stuffed Vine Leaves




















































(c)2005-12 Copyright Anne Luder, you are welcome to print out a

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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

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Naturally Gluten Free Chestnut Pate

Parve, Vegan, Dairy Free
Enough for 8

I tend to have chestnuts in the freezer, you can use hazelnuts and walnuts but the texture is not quite the same but it gives you another starter for Pesach or for when you fancy a rich vegetarian pate

1tbsp olive oil
Small onion finely chopped
450g (1lb) chestnuts – roasted
5tbsp kiddush wine
2 cloves garlic finely chopped
Seasoning


Cook the chestnuts in simmering water for 20 minutes.

Fry the onion and garlic till transparent in the olive oil.

Add the chestnuts and wine, sweat for 10 minute.

Transfer to a bowl and blitz with a hand blitzer (its worth investing in one for about £10 for Pesach).

Season.

Serve garnished with some chopped boiled egg (omit for Vegans) with my Pesach crackers or salad.