Vegetarian Cholent With Kishke Recipes
RIVKA'S VEGGIE KISHKE
Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know
Provided by Sarah Chana
Categories European
Time 12h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Add the water and oil.
- Shape into a loaf, and wrap in foil.
- Place in a cholent pot and serve when the cholent is done.
Nutrition Facts : Calories 196.6, Fat 14, SaturatedFat 1.8, Sodium 304.1, Carbohydrate 15.7, Fiber 0.8, Sugar 0.3, Protein 2.3
VEGETABLE KISHKE
This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.
Provided by Caryn Gale
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
- Remove to bowl.
- Add last 4 ingredients and mix well.
- Shape into a log on a large piece of foil or baking paper.
- Roll the foil down to seal.
- Freezes great at this point.
- Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
- This is pulled out and served separately.
- Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.
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