Pareve Cholent Recipes

PARVE CHOLENT

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets.
• Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
• Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil.
• Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
• Cover with the lid and set your slow cooker on low; cook overnight.

CHOLENT

Steps:

• Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
• Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.

VEGETARIAN CHOLENT WITH KISHKE

Steps:

• 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Steps:

• Soak the beans in water overnight.
• When ready to cook, drain the beans.
• Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
• In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
• Add potatoes. Cook, covered, on low heat for 30 more minutes.
• Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

PAREVE CHOLENT

Steps:

• Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.