Yield: 1 servings
|⅓ cup||Dried soy beans; (then don't mush during the cooking)Soaked, up to 1/2|
|12 \N||Dried shiitake mushrooms soked enough to remove stems; or so|
|\N \N||Water you soaked the mushrooms in|
|1 tablespoon||Olive or vegetable oil; up to 3|
|3 \N||Very large carrots or 1 lb regular carrots peeled and chunked|
|6 mediums||Potatos-chunked; not peeled|
|1 large||Or 2 medium onions|
|1 large||Green pepper|
|3 \N||Stalks celery; up to 4|
|1 \N||Smashed cloves of garlic; up to 3|
|\N litre||(8 oz) can tomato sauce|
|½ cup||Wine; either dry sherry or other dry wine, up to 3/4|
|2 teaspoons||Vegetable or chicken-flavor; (parve) soup powder, up to 3|
|12 \N||Whole cloves|
|10 \N||Whole peppercorns; up to 12|
|\N \N||Freshly ground pepper|
|\N \N||Water; 1-2 cups if needed|
|6 \N||Eggs in their shells; (optional)|
Source: Joy of Cooking and Wendy Baker Quantity: 5 qt crock pot full
I finally hit the jackpot with a cholent for vegetarians that tasted great to my non-cholent-loving family. It is based on my version of the Gaston Beef Stew recipe in my old Joy of Cooking, which has been my basic stew recipe for many years. Essentially, I removed the meat and added some soy beans and dried shiitake mushrooms. It is not an exact measure recipe. I use lots of carrots because I love the taste of stew-stewed carrots. You can use less. The individual foods held their integrity and shape.
Soak soy beans and mushrooms ahead. chop ⅓ of the large or ⅔ of the medium onion and ⅓ third of the green pepper. smash and chop the garlic.
Heat oil, in your crock pot if it can take it, or in a small frying pan and saute the chopped vegetables until lightly browned. If you used your crock pot push the sauteed vegetable aside and start layering. Put potatos and carrots on the bottom then soy beans then other vegetables. Add seasonings,sauteed vegetables if not already in, soup powders and liquids.
pour the mushroom liquid carefully so you don't get the sandy sediment from the bottom. Put in eggs, if using. Liquid will not come to the top of the vegetables, but don't worry, extra liquid will be produced during the cooking. If your crock pot can take it, bring to a boil before setting the pot to cook overnight. Seal the cover (I used aluminum foil) and set on a low heat an hour or so before Shabbat comes in. On my West Bend I use setting 2, out of 5.
After Shul serve for lunch and enjoy. The eggs make it a complete meal with just a salad added. It should serve at least 6 for a main course and many more if used as a first course. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Jan 3, 1999, converted by MM_Buster v2.0l.