Kosher Vegetarian Cholent Recipes

Steps:

• In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• Add meat, and brown well on all sides.
• Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• Preheat oven to 200 degrees F (95 degrees C).
• Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Steps:

• Soak the beans overnight, then drain.
• Or, follow package directions for quick soaking.
• In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
• Put in slow cooker.
• Add the potatoes, carrots, beans, bay leaf and paprika.
• Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
• Add salt and pepper to taste.
• Cover tightly and cook on low 18-24 hours.
• Taste and adjust seasonings, if necessary.
• Makes four very generous servings.

Steps:

• Here it goes -- :.
• Heat pot on the stove - and place meat to fry and seal. Turn the meat to seal it all over. Use a large pot, suitable for the oven as well (I use oval).
• Pour boiled water to half the height of the meat.
• Place the soaked rinsed beans on one side of the pot -.
• Place potatoes on the other side.
• Insert barley into cooking bag (preferable made of cloth).
• On top of beans and potatoes, arrange meat, onions, garlic, cooking bag with barley and the sweet potato - try to even out the height. If you want eggs, this is the time to insert them as well.
• I usually add Kosher Kishka (stuffed darma, has less than 30% fat)- I couldn't add it to the ingredients as the program cannot recognize this food -- -).
• Dilute honey with some warm tab water - and pour all over.
• Dilute salt with some warm tab water - and pour all over.
• Dilute the sweet paprika with some warm tab water - and pour all over.
• Add boiled water to cover it all, make sure it's at least one inch above ingredients.
• Scatter tea bags. (See picture for the prepared pot.).
• Preheat oven to 250 F (120 C).
• Bring to boil on stove.
• Reduce heat and allow cooking with gentle boil for at least two hours.
• Move the pot to the oven.
• Make sure to check on the Chamin and add water if necessary. The water reduces but it mustn't get dry.
• At night, reduce oven's heat to 215 F (100 C).
• Check first thing in the morning!
• See if you need to add some water and reduce or increase oven's heat.
• The smell already drives everybody nuts -- soon, soon - we'll all sit and enjoy a great Chamin.
• Serving:: When you open the pot, everything is arranged in the same order you put it inches Take out cooking bag with barley, open it carefully and pour barley into a serving bowl. Add some of the Chamin's liquids onto barley. Put garlic aside - some like it some don't. Take out each ingredient to a different serving dish or bowl, and pour Chamin's liquids. You'll have several dishes and bowl on the table: meat, beans, barley, potatoes, sweet potato, onion, kishke, (eggs) -- See pictures.
• Enjoy!