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Vegetarian Cholent, Lower-Calorie (P, TNT)
Source: "Classic Kosher Cooking," by Sara Finkel
Serves: 4 to 6

3 cloves garlic, diced
2 to 3 onions, diced
1/2 eggplant, cut into 1" cubes
2 to 3 cups cabbage, shredded
1 16-ounce can whole tomatoes or 8 whole plum tomatoes
1 pound tofu or 3 medium potatoes, cubed
1/2 cup barley or rice
1-1/2 teaspoons oregano
1 tablespoon basil
2 bay leaves
2 teaspoons salt
1/2 teaspoons cayenne pepper
8 to 10 cups of water
3 zucchini, cut into 3" pieces

In a large stainless steel pot sauté garlic and onions until tender.

Add the eggplant, cabbage, tomatoes, tofu or potatoes, barley or rice. Cover and bring to a boil.

Add oregano, basil, bay leaves, salt, cayenne, water, and zucchini. Cook the whole lot over low fire for about 10 minutes, then put into crockpot or slow oven (200°F to 225°F) until ready to eat.

Poster's Notes:
This comes out rather tangy; I prefer to sweeten mine. If you have a heat-resistant sweetener, you might use that or use some as soon as the concoction lands into your plate.

I prefer to use soy-meat (or dry soy, reconstituted) over tofu , which I do not like at all! Kombu, as I said, is a very good taste-enhancer.

Can use millet instead of barley; it is very light to digest. I do not care for rice in my cholent when it is not in a bag: comes out rubbery and sticky.

Can use the crockpot from the start: just throw it in and forget. If you like, you can add beans, not too many , but you can also throw in a yam or squash or whatever, or mushrooms.

Posted by Yael de Kraker, Z'L

Nutritional Info Per Serving: N/A