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Title: Scheherezade Casserole
Categories: Casseroles
Yield: 6 Servings

3/4 c Dry soy beans; soaked in
-lots of water 4+ hours
1 c Dry bulghar; soaked 15
-minutes in:
1 c Water; boiling
2 md Green peppers; chopped
4 md Fresh tomatoes; chopped
1 1/2 c Onion; chopped
1/4 c Fresh parsley; chopped
3 tb Tomato paste
1 1/2 c Feta; crumbled
2 cl Garlic; crushed
Salt; pepper, and tabasco;
-to taste
1 ts Ground cumin
1 ts Basil

Ground soy beans with bulghar give this dish heartiness and a
perfectly-balanced protein. Vegetables, spices, and feta cheese lend
a full and provocative flavor.

Soy beans need about 4 hours to soak.

Preparation time: about 1 1/2 hours including baking

Preheat oven to 375 F.

Place soaked soy beans in the blender jar with 1 1/2 c water. Puree.

Combine pureed soy beans and soaked bulghar.

Saute the onions and garlic in a little oil, lightly salted. When
soft, add peppers. Saute 5 minutes.

Combine all ingredients except feta. Place in a large, buttered
casserole dish. Sprinkle feta on top.

Bake one hour at 375 F (covered, first 45 minutes, uncovered, last
15 minutes.)

Recipe by Moosewood Cookbook

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