01 Aug Scheherazade Casserole
I am excited to share this recipe from one of my favorite cookbooks: the Moosewood Cookbook. It’s eggless and can be made a day in advance if needed. I especially love this recipe as it continues to taste great, even when served as a leftover dish!
- 1 cup raw bulgur
- 1 cup boiling water
- 1 tbsp olive oil
- 2 cups minced onion
- 3 large cloves garlic, minced
- ½ tsp salt
- 2 tsp cumin
- 1 1/2 tsp basil
- 1 large bell pepper, diced
- ¾ cup dry soybeans (need to be soaked for a minimum of 4 hours)
- 1 14 1/2 oz cans of tomato, drained
- 2 tbsp tomato paste
- ½ cup (packed) finely minced parsley
- 1-2 cups crumbled feta cheese
- black pepper and cayenne to taste
- Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
- Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
- Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you sauté over medium heat for 5-8 minutes. Add bell pepper and sauté about 5 minutes more.
- Drain the soybeans, if necessary, and place them in a blender of food processor with 1 cup fresh water. Grind until the soybeans resemble a course batter. Transfer to a large bowl.
- Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them into bite-sized pieces. Add tomato paste, parsley, and 1 cup of feta. Mix well.
- Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375˚F, then uncover and bake 15 minutes more at 350˚F. Serve hot and enjoy!
Scheherazade Casserole: Serves 6-8 Recipe sourced from the Moosewood Cookbook.