Vegan Cholent

As an Orthodox Jew, it is a tradition in my community to serve a hot dish that has been kept warm on the Shabbat (for Sat lunch after services). Most people use beef in theirs, mine is vegitarian and healthy. It varys somewhat from week to week, with slight changes in seasoning and the like, but the core is the same. I present this traditional Shabbat stew in several variations, so its formatting is different from the other recipes here.

Ingredients

3/4 cup barley

1 can of beans (I alternate between black, pinto, navy and canallini), drained and rinced

1 large onion, diced

2 stalks of celery, chopped

2 carrots, chopped or 1 portabello mushroom cleaned and chopped, or 1 can spinach

8 cups of water (if spinach water used, reduce to 7 cups; if mushroom used, replace 2 cups of water with 2 bottles of beer)

5 potatoes, cut into large chunks

Cook the above ingredients in a regular pot for 30 min, adding seasonings as follows:

For a standard version, use the 8 cups of water, carrots, and a small amount of vegitarian style broth mix (1-2 serving worth), and a bay leaf (don't eat the bay leaf)

For a Flemish version, use the mushrooms and beer and a small amount of vegitarian beef style broth mix (1 serving worth) and a bay leaf (don't eat the bay leaf).

For a Florintine version, use the spinach.

This can also be made in a Mexican version (using 1/2 cup of salsa and a bit of chili seasoning), or an Italian version using 1 can tomato sauce and some oregano.

Whichever version you choose, put the stew (cholent) in a crock pot about 1 hour before sundown on low (after it's thirty minutes on the stove.) It will be ready for lunch the next day.

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