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!

 

Photo Credit: Emily Barney via Compfight cc

 

Scheherazade Casserole

Makes 6-8 Servings

Ingredients:

  • 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

 

Preparation:

  1. Preheat oven to 375°F.  Lightly oil a 9 x 13 inch baking pan.
  2. Place the bulgur in a small bowl.  Add boiling water, cover with a plate, and stand at least 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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!

 

Photo courtesy of www.MollieKatzen.com

Scheherazade Casserole
Serves 6-8

Ingredients

  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 2 cups minced onion
  • 3 large cloves garlic, minced
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp basil
  • 1 large bell pepper, diced
  • 3/4 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
  • 1/2 cup (packed) finely minced parsley
  • 1-2 cups crumbled feta cheese
  • black pepper and cayenne to taste

Method

  1. Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
  2. Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

 

Recipe sourced from the Moosewood Cookbook.