|Few potatoes; peeled and sliced thickly|
|1 large||Sweet potato; ditto|
|Couple of parsnips; ditto|
|Couple of carrots; ditto|
|1 large||Onion; peeled and cut in rings|
|Couple of cloves of garlic; minced|
|Few mushrooms; cleaned and sliced|
|1||Handful of chickpeas|
|1||Handful of white kidney beans|
|1||Handful of barley|
|1 can||(large) of diced tomatoes|
IN A CROCKPOT LAYER
Fill up with water to cover veggies. Since I wasn't using a prepared sauce as I usually do, I threw in every dried green herb I had in the house: oregano, thyme, rosemary, marjoram - about a tsp of each. Mixed well and set the crockpot going on low.
This was on Thursday night. On Friday morning I added about a cup of the dried Beef-Not and mixed well. By the time we came to eat it the Beef-Not was thoroughly cooked and had lost all vestiges of a soy-like taste, and the water was well absorbed (a problem sometimes with my cholents).
You can order Beef-Not (and Chicken-Not and heaven knows what else) from Dixie Diner's Club by phoning 1-800-BEEF-NOT. I have no affiliation with them whatsoever. Watch out - the catalogue has hechshers for many products, but I found that one of them didn't have the hechsher on the product when I actually ordererd it 8-(.
Reposted from rec.food.cooking.jewish newsgroup. >From: Hadass Eviatar <eviatar@...>
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman <jefffree@...> on Jan 01, 1998
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