
Home
Vegetarian -
Rice & Pasta click
Apple Dumplings in Tomato Sauce
Aduki Bean Burgers
Cauliflower / Broccoli with a Quinoa
Cheesy Mushroom Melt
Chestnut Tsimmes
Chick Peas Pastry Tray Bakes
Courgette & Carrot Roulade
Egyptian Flan
Millenium Pie
Makmoura
Mushroom Burgers
Onion Latticed Pie
Italian Potato Pastry Pizza Bakes -Pesach
Party Frittata
Pumpkin & Carrot Kugel
Pumpkin & Sweet Potato Kugel
GF Picnic Roll
Red & Green Frittata
Red Pepper/Oyster Mushroom Quiche
Fennel & Red Pepper Open Tart
Roasted Peppers and Aubergine
Pumpkin, Onion & Blue Cheese Tart
Savoury Cheese Flan
Savoury Noodle Kugel
Spinach Gnocchi
Spinach Florentine Flan
Split Pea & Pepper Stew
Tomato Flan
Vegetable & Quinoa Crust Bake
Zucchini Casserole
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all
Parve, Vegan, Dairy Free
8-10 servings
A gluten free alternative to traditional Meat & Carrot Tsimmes thickened with almonds and cocoa for richness. You can cook this as a vegetarian hot Shabbat dish overnight on a very low oven. A good winter warmer an something different with chestnuts which are lower in calories & protein than most nuts.
Oil for frying and a large casserole dish
(1 kilo) 2lb fresh or vacuum-packed chestnuts
250g (8oz) onion finely chopped.
500g (1lb) carrots
500g (1lb) sweet potatoes
500g (1lb) waxy potatoes
Juice of 2 oranges and zest from one of the oranges
500g (1lb) pitted prunes
2 tablespoons brown sugar (optional)
2 tablespoons of ground almonds
1 tablespoon pure cocoa or carob- (these are your thickening agents)
Seasoning
1tsp each coriander and cinnamon
Few sprigs of sage and 3 bay leaves
Soak the chestnuts according to packet instructions if required or slit and boil fresh chestnuts for 10 minutes and then peel.
Slice the onion, carrots. Cut the potatoes and sweet potatoes into cubes
In a large pan or the casserole dish if you can use on the hob and in oven, brown onion and fry off the spices in the oil. Place all the remaining ingredients in casserole.
Add about 200ml (7fl oz) of vegetable stock if cooking conventionally heat through on top of hob. Transfer to oven and cook at 150ºC fan, 165ºC, 325ºF, Gas Mark 3, Moderately Slow oven for about 2 hours. For Shabbat lunch cook at this temperature for 30 minutes and then reduce down to 100ºC Fan, 120ºC, 250ºF, Gas Mark 1, Very slow oven until you are ready to serve - you may need a little more liquid.
Alternatively after browning microwave for 7 minutes on high and then 25 minutes on medium, stand for 10 minutes.
Serve with green vegetables or red cabbage.