| VEGETARIAN CHOLENT
1-2 cloves garlic grated 1 medium onion cut into small dice 1 cup dry cholent beans mixed 50/50 with large limas 1 cup barley 1 carrot cut into small dice 1 potato cut into small dice water as needed cayenne pepper to taste dark brown sugar to taste
Place garlic, onions, beans and barley (beans and barley should be placed in a sieve and rinsed and checked for bugs before using) in a large saucepan. Cover with water and cook on stove top 1 hour. Add diced carrots and cook another 20-30 minutes. Add water as needed. Add diced potato and cook another 20-30 minutes. Add water as needed. Turn mixture into a crock pot. Add water. Mixture should be soupy. Add cayenne pepper and brown sugar to taste. Cook in crock pot on high for about 5-6 hours. Add vegetarian kishke (recipe below) and turn heat down to low. Cook in crock pot until ready to serve for Shabbos kiddush or lunch.
VEGETARIAN KISHKE
¼ cup canola oil 2 cloves garlic 1 medium onion 2 stalks celery 2 carrots—peeled ½ to 1 tsp black pepper 1 tbsp paprika 1 ½ cups unbleached flour
Put oil, garlic and onion in blender and grind until liquified. Add celery and grind again. Add carrots and do the same. Place mixture in a bowl and stir in black pepper and paprika. Add approximately 1 ½ cups unbleached flour. Stir until combined.
Take a sheet of foil and cover with a sheet of parchment. Place mixture on parchment and roll into a log. Bake at 350 degrees for approximately 1 ½ hours. Cool before adding to cholent. Top of page
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