RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cholent, Tofu and Shiitake Mushroom - pareve
1 large heavy duty oven-proof pot 1/2 cup each: lima, navy, great northern, and red kidney beans chopped shallots canola and olive oil 2 packages extra firm tofu, cubed soy sauce 1/2-1 pound fresh shiitake mushrooms, including stems, sliced 1/2 head garlic (approximately) 1 lb. (approximately) carrots, cut into chunks 2 lbs. (approximately) red potatoes, with skins, cut into chunks 1 cup barley, shredded kombu (the kombu, a seaweed, is essential for flavor*) lots of fresh dill, and some parsley 1 tablespoon or more salt (depending on your taste and how much kombu and soy sauce you use) black pepper (preferably freshly ground) and cayenne, to taste 1. Soak beans overnight in the usual manner. 2. In a large pot, sauté the chopped shallots in oil. Cut tofu into cubes and brown; adding soy sauce gives the tofu a good flavor and color. 3. Remove browned tofu and set aside. 4. Sauté sliced mushrooms until soft, adding more oil as needed. 5. Add chopped garlic and cook for a few more minutes. 6. Add carrots, potatoes, barley, shredded kombu, dill, parsley, salt, black pepper, and cayenne. 7. Add some more oil. The dish gets much of its flavor from substantial amounts of healthy oil. 8. Add to cover. Stir it all to mix it up. Bring to a boil, stirring bottom occasionally, as barley tends to stick. Shut off heat immediately and add tofu cubes on top (they're kind of fragile, so you don't want to handle them too much. In fact, from m this point on, you don't want to touch the pot at all except maybe to add a little water if it gets entirely absorbed.) 9. Place in oven at lowest heat possible and cook it overnight, or for 8, 12 or 18 hours. You could cook it on top of the stove (be sure to use a heat diffuser) but there is always the danger of it getting stuck. Besides, it tastes much better when cooked in the oven. *The Coop carries both regular and shredded kombu, but the shredded kombu is not always available. Using regular kombu is a bit more work. Break off a strip approximately 4 by 10 inches. Put it in the pot after removing the sautéed mushrooms, adding the d ill, parsley and some water. Cook for a while, then puree the kombu with a hand-held blender. I suggest this step because I can't stand the sight and texture of regular, visible kombu, but if it doesn't bother you, you can eliminate this step and just add the kombu to the pot, without trying to disguise it. By: Israel David Fishman
