01 Aug Scheherazade Casserole
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!
Ingredients
- 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 1/2Â 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
Instructions
- 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 375ËšF, then uncover and bake 15 minutes more at 350ËšF. Serve hot and enjoy!
