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
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Parve and Vegan
This should serve 6
I adore red cabbage but wanted to give it a twist and a punch. Like many vegetarian things this is naturally gluten free.
This was invented when I had some very ripe mangos and needed to use them up and thought well apple and cabbage go well why not try mango.
You can spice it up with some chili flakes or shredded ginger. You can add unsalted pistachio nuts at the end if you wish to give it extra crunch and turn it into a light supper dish for Vegetarians or Vegans.
Excellent with grilled lamb or roast turkey
500g (1lb) red cabbage
200g (7oz) approx red onion (1 large one)
Tsp mustard seeds
Tsp cumin seed
Little vegetable oil
50ml (2fl oz) white wine
(you can use juice if you wish or a little vegetable stock)
Heat oil in a saucepan. Fry the spices off until they start to jump and release their odour. Slice the onion, add to the pan and sweat until just starting to caramelise. Meanwhile shred the cabbage and dice the mango.
Add to the pan and cook for about 2 minutes. Add the wine
Continue to cook until the cabbage is just cooked (about 10 minutes) and the wine has reduced almost to nothing.