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DEL.ICIO.USVegetarian Cholent (Sabbath Stew)
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In the Kitchen With . . . Rabbi Hillel Norry, Atlanta
Nominated by Leon Socol:
"Rabbi Hillel Norry offers food for the soul as well as spiritual nourishment to his congregants at Shearith Israel. Without being a fanatic, Rabbi Norry cites the values of following a vegetarian diet: offering a healthier lifestyle, helping preserve the environment and stopping cruelty to animals. He also believes what you put on your plate makes a strong statement of your philosophy of life. Since coming to Congregation Shearith Israel over a year ago, he has conducted classes in vegetarian cooking for his congregants and sponsored a vegetarian Shabbat meal for the congregation. His mastery of meatless cooking convinced me when I ate a bowl of his vegetarian chili -- and I'm from Texas!"
Hands on time: 15 minutes Total time: 2 hours Serves: 8
Ingredients:
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4 medium Yukon gold potatoes, peeled and quartered
4 medium carrots, peeled and cut in chunks
4 eggs, in shell, washed well
2 8-ounce packages seitan (wheat gluten)
8 ounces button mushrooms, stemmed and halved
1 medium onion, peeled and quartered
1/2 cup dried apricots
1/2 cup uncooked basmati rice or barley
1 1/2 cups barbecue sauce
2 bay leaves
Fresh cracked pepper to taste
8 cups (or enough to cover) vegetable stock, such as Imagine brand boxed No-Chicken Broth
1 tablespoon powdered kudzu (see note) or cornstarch dissolved in small amount of cold broth or water
Instructions:
Preheat oven to 400 degrees. In a large Dutch oven or casserole dish with a lid, combine potatoes, carrots, eggs, seitan, mushrooms, onion, apricots, rice or barley, barbecue sauce, bay leaves and pepper. Pour stock over all ingredients, making sure everything is covered in liquid. Stir in dissolved cornstarch or kudzu, and mix all ingredients well.
Cover and bake on the center rack for 2 hours, or until the rice is cooked, vegetables tender and sauce thickened. Remove eggs before serving -- they will be cooked like hard-boiled eggs and can be served on the side.
Cover and bake on the center rack for 2 hours, or until the rice is cooked, vegetables tender and sauce thickened. Remove eggs before serving -- they will be cooked like hard-boiled eggs and can be served on the side.
Notes:
"Cholent is a hearty stew that you begin making before the Sabbath begins and then serve for lunch on the Sabbath, " Rabbi Hillel Norry says. "Traditionally, cholent is cooked in the oven overnight at a very low temperature, or even in a crockpot. My method is to cook it completely in a 400-degree oven for 2 hours. I let it cool before putting it in the refrigerator overnight, and then I warm it up on a warming tray for a few hours so that it is ready when our family returns home from synagogue services. "It's good, old-fashioned, Jewish comfort food -- with a vegetarian twist."
Note: There is a useful purpose for kudzu. Available in most health food stores, you can find kudzu in small packets as white, starchy chunks that dissolve into powder when you crush them. It's an excellent thickener that can be used in place of cornstarch
Note: There is a useful purpose for kudzu. Available in most health food stores, you can find kudzu in small packets as white, starchy chunks that dissolve into powder when you crush them. It's an excellent thickener that can be used in place of cornstarch
Nutrition:
Per serving: 622 calories (percent of calories from fat, 16), 59 grams protein, 72 grams carbohydrates, 8 grams fiber, 11 grams fat, 96 milligrams cholesterol, 1,619 milligrams sodium.
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