This is what I’ll be having for my Christmas lunch this year. It’s been a favourite of mine for several years now! It’s gluten free and lactose free if you use lacto-free cheese or miss the cheese out altogether. It’s all done in the blender too, so very low energy prep, especially if you buy the chestnuts ready peeled and cooked!
- Ingredients (4 servings)
- 1 stick celery
- 1/2 yellow pepper
- 50 g flaked almonds
- 180-200 g cooked chestnuts
- 400 g tin butter beans
- rind of 1/2 lemon
- a couple of sprigs of parsley
- 50 g mixed ground seed (linseed, hemp, pumpkin and sunflower seeds)
- 10o ml gluten free veg stock (like Swiss vegetable bouillon)
- splash of tamari sauce
- salt and pepper to taste
- 50gm (lacto-free) cheddar
- 1 egg, beaten
2. Saute the celery and pepper then add to a blender with the almonds, chestnuts, butter beans, lemon rind and parsley. Pulse slowly to form a rough chop.
3. Add the ground seeds, stock, salt and pepper and tamari sauce and pulse a little more.
4. Add the egg and cheese for a final blend.
5. Place in a greased oven proof dish (or two – I usually make two from this quantity being the only vegetarian in my household!) I usually make it in advance and freeze before cooking. Once defrosted cook for 45 minutes at 180°C.
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