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Saturday, December 21, 2013

Eureka!!! The Best Vegetarian Cholent Ever!!!

Well, that's probably an exaggeration, I did, however, make a very good vegetarian this Shabbos. It had great consistency, and for vegetarian, a very good taste. Friday afternoon before Shabbos, I put six large chopped carrots in olive oil on the bottom of the five quart crock pot. To that I added three cups of dried beans - black, red and white. I also added a cup of wheat berries, a cup of barley, three heaping teaspoons of salt, a spoon and a half of pepper, and also a half a spoon of peppercorns. I also placed six whole eggs in the pot and more olive oil. I would have added paprika, but we were out. I filled the pot with water and let it cook until just after davenning early Shabbos afternoon. The ingredients blended very nicely and yielded a thick, filling consistency. The pepper gave the cholent some kick, but not so much that our pepper-averse congregants could not eat it. I augmented my own bowl with some cayenne so that it was sufficiently spicy for my taste. I had been adding mushrooms to the cholent but some people don't like them, and I feel that mushrooms don't hold up that well in leftovers. So I made this one without mushrooms. Reviews from the other congregants were uniformly positive although they would have been much happier if they could have had meat cholent.