Milchig Chulent Recipe?

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    Anyone know of a good recipe for milchig (not pareve) chulent?


    I might have a recipe for a milchig stew, but anything milchig is not called cholent.


    Anyone have a good recipe for a fleishig (not parev) cheesecake?


    Recipe for Parve/Milchig “UnChulent)
    3 cups of beans of your favorite beans (I use mix of red beans, black beans and chickpeas)
    1/2 cup of Pearl “barley”
    1/2 cup of whole wheat panko crumbs 1/2 cup
    5 large baking Potatos peeled and cut into large pieces (note: I don’t like sweet potatoes but some mix both)
    1 head Garlic
    1/4 cup of GOOD virgin olive oil
    small can of tomato paste (not sauce)
    4 tablespoons honey
    1 big tbs of Ungarishe Paprika (I use the smoked variety)
    1 tsp black pepper
    2 tsp salt (or more to taste0
    Firm Tofu (usually 1 18-20 oz package)
    Water, enough to cover the cholent

    1. Soak the beans overnight, barley for an hour or two
    2 .Rinse the beans well ….really important
    3. Mix beans, barley and panko/wheat germ into a large heavy pot (I use a 9 qt Le Creuset covered pot)
    4. Add olive oil, tomato paste, honey and spices, and mix well.
    5. Slice the tofu into large chunks, add to the pot and mix GENTLY so they don’t fall apart)
    6. Fill the pot with water until the ingredients are fully covered (about an inch over the ingredients), bring to a boil, reduce the heat and simmer with a lid on for about 30 minutes.
    7. Transfer to a preheated oven at 200°F (100°C) for 8 hours or so until sauce thickens. Alternatively, you may need to add more water if it seems to be “too heavy” depending on how much of the liquid is soaked up by the ingredients.
    8. Sprinkle with some freshly grated cheese (omit if making parve or vegan) and green herbs (basil, rosemary, oregano) just prior to serving
    8. B’taavon

    Avram in MD

    At that point why not make something designed for dairy, like French onion soup?


    It’s simple. Just use lots of butter, then onion, barley, and broad white beans (oddly, their “official” name is butter beans), and fill up with water. Add salt to taste and pepper if you like. You can add a vegetarian bullion cube. It’s far from low-calorie, but delicious.


    After you figure out this milichig chulent, I’d be interested in a recipe for a fleishig cheese blintza.

    yaakov doe

    If you insist on milchig cholent use your regular recipe and instead of meat use a couple packages of twisted mozzarella cheese and pareve kishka. Use a milchig crockpot of course


    “I’d be interested in a recipe for a fleishig cheese blintze”

    Recipe for “fleishig” Cheese Blintzes

    1/4 tsp red pepper
    4 Eggs
    3 Onions finely chopped
    2 tsp Sugar (4 tsp for Ungarishe blintzes)
    1 lb. beyond beef (substituted for ground veal or chazerfleish)
    1 cup all-purpose flour
    1 tsp Salt
    1 cup tofutti “sour cream”
    1/3 cup Water
    1 tsp Vegetable oil
    2/3 cup almond “milk”
    1 tb parve margerine (melted)

    1.Combine flour, sugar, salt, eggs, “milk”, water and 1/2 tsp margarine in a blender for 1 minute until smooth.
    2. Heat remaining margarine at medium heat in skillet. For each blintz, pour about 2 T batter into hot 7-9 inch skillet, rotating until batter covers the bottom. Cook 1-2 minutes until blintz bottom is golden brown, 1-2 min.
    3. Remove from skillet and place on waxed paper; stack each with wax paper in between. Above recipe should have enough batter for 10-12 blintzes
    4. Heat oil in large skillet over med heat. Add onion; saute 5-8 minutes until translucent.
    5 Add crumbled Beyond Beef (or other substitute) and substitute until no longer” pink”.
    6. Stir in flour, salt, pepper, paprika and cook for another 1-2 minutes.
    7. Allow meat mixture to cool slightly before filling blintzes.
    8. Heat oven to 400. Lightly grease baking pan.
    9. Place about 2 tbs filling onto center of browned side of each blintz. Fold top and bottom of blintz over top of fillilng; fold in sides. Place blintzes SEAM SIDE DOWN in baking pan
    10. Bake at 400F for 8-10 minutes (preferably in convection mode) or until lightly browned. Turn over. Bake another 8 min or until lightly browned.
    11. Serve immediately with “sour cream”

    ☕️coffee addict


    You’re cholent is pareve not milchig


    @Avram in MD
    French Onion Soup is NOT designed for dairy, it is a beef based soup full of onions with a crouton or piece if crusty bread across the top that the non-kosher world finishes with Gruyere cheese melted on top.
    Imitation kosher versions may have a pareve soup base instead of beef and cheese melted on top,
    or beef based soup with imitation pareve cheese on top.

    Personally I prefer just the beef based soup with all the onions and crusty bread to dip in the bowl. Not a fan of cheese


    CA: Many will prefer to use REAL cheese, butter and milk but the recipe I posted for for vegans or vegetarians.


    All this misses the point. Certain recipes call for certain ingredients and in many cases also have a cultural context. There are so many options designed for specific dietary needs, there is no real need to skew the recipe beyond its original purpose. All the new “fake” meat and dairy products have some utility but should not be the starting point. Beyond beef is great if you are narrow focused on reducing cholesterol or avoiding fleish but the sodium, fat and other chemistry set ingredients are not all that attractive.


    Vegans or vegetarians

    TS Baum

    It’s like making fleishig pizza.

    Food nowadays turned upside down.



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