wpa59726df.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Vegetarian -
Rice & Pasta click

Apple Dumplings in Tomato Sauce

Aduki Bean Burgers


Cauliflower/Broccoli with a Quinoa

Cheesy Mushroom Melt

Chick Peas Pastry Tray Bakes

Chickpea Tsimmes

Courgette & Carrot Roulade

Egyptian Flan

Millenium Pie

Makmoura

Mushroom Burgers

Onion Latticed Pie

Italian Potato Pastry Pizza Bakes -Pesach

Party Frittata
Classic Piperade
Pumpkin & Carrot Kugel

Pumpkin & Sweet Potato Kugel


GF Picnic Roll

Red & Green Frittata

Red Pepper/Oyster Mushroom Quiche

Fennel & Red Pepper Open Tart

Quinoa with Seven Vegetable & Lentils

Roasted Peppers and Aubergine

Pumpkin, Onion & Blue Cheese Tart

Savoury Cheese Flan

Savoury Noodle Kugel

Spinach Gnocchi

Spinach Florentine Flan

Tomato Flan


Vegetable & Quinoa Crust Bake













(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 SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

wpfc79f146.jpg

Vegetable & Quinoa Crust Bake

Parve, Vegan, Dairy Free, Naturally Gluten Free


Makes enough for 8-10 portions
Serve - you don't really need anything with this - it is a good one pot meal

200g (3½ oz) onion
250g (4oz) turnips
200g (3½ oz) sweet red peppers
200g (3½ oz) carrots
200g (3½ oz) celeriac or
6 sticks of celery
400g (7oz) zucchini (courgette)
400g tin (7oz) chopped tomatoes
200ml (3 ½ fl oz) red wine or stock
1 tbsp vegetable oil
½ tsp cinnamon
1 tsp cumin
1 lemon
100g (2oz) red split lentils
Seasoning

150g (5 ½ oz) quinoa
300ml (11 fl oz) boiling water
Outer part of the lemon
½ tsp salt

Zest the lemon and squeeze out the juice put this and the exterior of the lemon to one side.

Soak the quinoa in water for 5 minutes, drain. Place the quinoa in a pan add the boiling water, salt and the outside of lemon. Cook for about 20 minutes until all the water is absorbed. Remove the lemon.

Roughly chop all the vegetables. In a large sauté (frying) pan, sweat the onion in the oil for 2 minutes. Add the turnips, carrots, celeriac and fry over for five minutes. The spices should now be sprinkled over and stirred in, cook for a further minute to aromatise the spices. Pour in the tomatoes and the red wine or stock. Stir in the zucchini, lemon juice, zest and lentils. Reduce the heat and simmer this mixture together for about 8 minute.  

Transfer the vegetables to a casserole dish. Spread the cooked quinoa over the top of the vegetables.

(At this point you can cool and refrigerate the dish to bake at a later date/time)

Place the dish in a pre-heated oven for 30 minutes at
350ºF 175ºC Gas Mark 4 Moderate oven