Low-calorie Vegetarian Cholent Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
LOW-CALORIE VEGETARIAN,
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-CHOLENT,
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Directions:
Cholent used to considered a real "no-no" for ppeople on a diet; it
included meat, usually high in fat. This modern vegetarian variation
is healthful, has a tangy flavor, and is a pleasant change.
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3 ea Garlic Cloves; diced 2-3 ea Onions; sliced 4 tb Oil 1/2 ea
Eggplant; cut into 1-inch cubes 1 md Cabbage; shredded (2-3 cups) 8
ea Whole Plum Tomatoes a 16 oz can Whole Tomatoes 1 lb Tofu; cut
into 1 1/2 inch cubes 3 medium Potatoes; cubed 1/2 c Barley
Rice; checked 1 1/2 ts Oregeno 1 tb Basil 2 ea Bay Leaves 2 ts Salt
1/4 ts Cayenne Pepper (optional) 3 ea Zucchini; cut into 3-inch
pieces In a large stainless steel pot, saute garlic and onions in oil
until tender. Add remaining ingredients except zucchini. Cover and
bring to a boil. Reduce heat and simmer for 1/2 hour. Add zucchini
and cook over very low heat for 10 minutes. Place pot on a covered
stove-top (blech) over very low heat or in a 200-225F oven and cook
overnight. A crockpot may also be used. Serves 8. From: Classic
Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 05-08-95
Source from luhu.jp
included meat, usually high in fat. This modern vegetarian variation
is healthful, has a tangy flavor, and is a pleasant change.
....................................................................
3 ea Garlic Cloves; diced 2-3 ea Onions; sliced 4 tb Oil 1/2 ea
Eggplant; cut into 1-inch cubes 1 md Cabbage; shredded (2-3 cups) 8
ea Whole Plum Tomatoes
into 1 1/2 inch cubes
Rice; checked 1 1/2 ts Oregeno 1 tb Basil 2 ea Bay Leaves 2 ts Salt
1/4 ts Cayenne Pepper (optional) 3 ea Zucchini; cut into 3-inch
pieces In a large stainless steel pot, saute garlic and onions in oil
until tender. Add remaining ingredients except zucchini. Cover and
bring to a boil. Reduce heat and simmer for 1/2 hour. Add zucchini
and cook over very low heat for 10 minutes. Place pot on a covered
stove-top (blech) over very low heat or in a 200-225F oven and cook
overnight. A crockpot may also be used. Serves 8. From: Classic
Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 05-08-95
Source from luhu.jp