01 Aug Scheherazade Casserole
In the midst of figuring out my nutrition beliefs, I went from picky eater to vegetarian to vegan to omnivore. While vegetarian and vegan, my two favorite cookbooks were “A Celebration of Wellness – A Cookbook for Vibrant Living” and “Moosewood Cookbook”. I wanted to share with you what remains one of my favorite recipes from Moosewood Cookbook. Scheherazade Casserole is a delicious recipe, which includes bulgur, onions, bell peppers, and soybeans (just to name a few ingredients). I hope you enjoy this satisfying dish just as much as I do! Maybe it will become one of your favorites too!
- 1 cup raw bulgur
- 1 cup boiling water
- 1 tablespoon olive oil
- 2 cups minced onion
- 3 larges cloves garlic, minced
- ½ teaspoon salt
- 2 teaspoons cumin
- 1 ½ teaspoons basil
- black pepper and cayenne to taste
- 1 large bell pepper, diced
- ¾ cup dry soybeans, soaked
- 1 14 ½ oz. can tomatoes, drained
- 3 tablespoons tomato paste
- ½ cup (packed) finely minced parsley
- 1 ½ to 2 cups crumbled feta cheese
- Preheat oven to 375°F. Lightly oil a 9 x 13 inch baking pan.
- Place the bulgur in a small bowl. Add boiling water, cover with a plate, and stand 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 or food processor with 1 cup fresh water. Grind until the soybeans resemble a coarse batter. Transfer to a large bowl.
- Add the soaked bulgur and sautéed vegetables to the soybeans, Stir in the tomatoes, breaking them up into bite-sized pieces. Add tomato paste, the parsley, and 1 cup of the feta cheese. Mix well.
- Spread into the baking pan and sprinkle the remaining feta chees on top. Cover and bake for 30 minutes at 375°F, then uncover and bake 15 minutes more with the oven turned down to 350°F. Serve hot.
Scheherazade Casserole Makes 6-8 Servings