RFCJ RECIPE ARCHIVE
Posted by : Mimi Hiller Vegetarian Cholent Collection (3) - pareve
From Sandy Steingart's Cholent Corner at http://www.bcpl.lib.md.us/~sandyste/cholent.html Vegetarian Cholent 1/2 cup white northern beans 1/2 cup kidney beans 1/2 cup lima beans 2 T. vegetable oil 3 large onions, chopped 3 cloves garlic 1/2 cup barley 3 large potatoes, peeled and cut into chunks 1 15-ounce can tomato sauce (I like Don Pepino) 1. Put beans in large bowl and cover with cold water. Soak overnight. Drain beans and discard any dried out beans or stones. 2. Heat oil in large pot. Saute' onions and garlic until onions are transluscent (5-7 min). Add barley and beans. Cover with water by at least two inches and add salt & pepper to taste. Bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more. 3. Place cholent in a crock pot overnight. Yield: 8-10 servings. Shortcut: Use canned beans of your choice. Here's another one I found in the SOAR archives: Meatless Cholent Recipe By : Hannah Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion -- Sliced 1 Teaspoon Garlic -- chopped 1 cup or can Beans -- soaked 1 cup Barley 1-2 cups Green Giant Harvest fake meat for recipes 1 can Diced tomatoes 2 carrot -- sliced 3 potato -- cubed taco seasoning water 1 tablespoon brown sugar 1. Spray pot with cooking spray or use oil to saut* onion. Add garlic when onion is almost browned. 2. Add remaining ingredients except tomatoes and enough water to cover ingredients plus about 2 to cups more. 3. Bring to boil, lower heat and cook for about an hour. 4. Add the canned tomatoes and position the pot on blech over low flame and let simmer until shabbos lunch. And finally, at http://www.columbia.edu/~jw157/ps/cholent.html I found the following: Cholent or Jewish Cassoulet version which is as good as what I had as a child (and is a lot healthier!) It is a relatively easy, fool-proof, one-pot recipe which allows variation in the amounts of each ingredient one can use, but I have found ALL the ingredients to be essential. For example, I have tried to eliminate the barley, and it just did not taste the same. It is a real yummy dish, which will be enjoyed by everyone--you don't have to be observant or even Jewish! It is great company fare, and tastes even better the next day. But be extra careful when reheating it; it can stick and scorch very easily. What you will need is: Ingredients 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, saute 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. Saute 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 water 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 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. I'd love to hear of your results. *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 sauteed 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.
