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- Pesadic Vegetarian Kishke (Gluten-Free)
Pesadic Vegetarian Kishke (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
2 stalks of celery
1 small or medium onion
¼ cup of oil
1 six-ounce box of Manischewitz Potato Pancake Mix
Grind onion, carrots and celery in a food processor. Put into a large mixing bowl. Add the box of potato pancake mix, eggs and oil. Mix well and spoon onto foil to form two to three rolls, approximately 2 inches in diameter by 8 inches long. Wrap and pinch the ends of the foil closed. Bake at 350 degrees F for 1 hour. Remove from the oven and let stand about 10 minutes. Unwrap foil and slice into pieces to serve.
I typically have added salt and pepper to this recipe, however since the potato pancake mix is seasoned, I opted not to do so. I recommend doubling or tripling the recipe and freezing kishkes for another meal (I doubled the recipe when I made it tonight and wound up with two really nice-sized rolls and 2 small ones). If freezing, you dont need to bake it first. Ive found my family likes this recipe more than any of the store-bought kishkes.
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