Vegan Cholent for the Cold Weather
I recall Cholent from my youngest days. My Mom used to make Cholent with meat fat, making it Fleishig (Yiddish for a meat dish -- Under Jewish law, Halakha, one is not permitted to eat meat mixed with dairy, so we have 3 sets of pots and pans, one for dairy, Milchig, one for meat, Fleishig, and one for neutral, neither dairy nor meat, Parave. All vegan dishes are Parave since there is no meat or dairy in vegan dishes.)
- 1 cup barley (or wheat, or spelt, or rice, or wild rice)
- 1 cup beans (mixed dark beans is best)
- 1 small to medium onion chopped (or equivalent quantity of scallions or shallots)
- boiling water
- olive oil
- In a slow cooker/crockpot saute the onion on high in a small amount of olive oil. When the onions are cooked through, add in the dry ingredients and fill the pot with boiling water to cover the ingredients and then enough for the grains and beans to grow.
- Cover the pot and turn it on high until it boils. Then turn the crockpot to the setting that it won't burn on but enough to make it continue to cook slowly.