Vegetarian Cholent

The recipe for Vegetarian Cholent comes from Montreal chef Gigi Cohen, owner of the Harvard Gourmet Cafe and teacher of kosher vegetarian cooking. In a recent article by Susan Schwartz published by the montrealgazette.com (Feb. 15, 2011), this recipe for cholent appeared - it is colorful, nutritious and filled with many wonderful flavors. A link to the article is provided below - it contains an excellent discussion about the history and regional variations associate with this slow-cooked Shabbat stew.

Equipment needed for Vegetarian Cholent:

• crock pot large enough to serve 10
• - or - a 6 quart pot such as a Dutch oven or oval roaster suitable for the oven

• 1 cup (250 ml) dried chickpeas
• 1 cup (250 ml) dried navy beans
• 4 medium potatoes, peeled, left whole
• Optional: 4 raw eggs in their shells
• 1 large onion, cut into quarters
• 4 peeled cloves of garlic
• 1 cup (250 ml) kamut, barley, wheat berries or rice
• 1/4 cup olive oil
• 2 tbsp. tamari sauce
• Handful of porcini mushrooms
• 1/2 cup raisins (125 ml) or another dried fruit
• 2 tbsp. honey (30 ml)
• 1/2 tsp. (3 ml)cardamom
• 1/2 tsp. (3 ml) cumin
• 1/2 tsp. (3 ml) turmeric
• 1/2 tsp. (3 ml) sweet paprika
• 1/2 tsp. (3 ml) cinnamon

Cover with water to top of pot.

Crockpot: cook for 8-10 hours set at High. Oven: Bake covered at 250 degrees F (120 C) for 8 - 10 hours.

Link:http://communities.canada.com/montrealgazette/blogs/shopchopeat/archive/2011/02/15/scrumptious-slow-cooked-stew-and-fabulous-foolproof-brown-rice.aspx

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If you like Vegetarian Cholent, click here for more Side Dish recipes