This has to be one of our favourite one pot meals of all time. It doesn't look much but the flavours and textures are just great. It is, once again, a recipe from the very talented Linda Majzlik and from her A Vegan Taste of Greece
A few years ago now...blimey where does the time go? lol..I had a Greek inspired dinner party for my birthday celebrations and even had a greek goddess and explorer at the table for the evening. Thanks for the memories D & B. lol. I cooked entirely from this cookbook and everyone cleared plate after plate of food as in the old Greek fashion. I have cooked almost all of the recipes from this book and never once have they let me down. I have...but that was a very starchy bag of potatoes and my not checking them properly after their 'blanch' cooking to go on a top of a moussaka. *shudder* It was not a pleasant experience and one that I've never repeated. lol. But no fault of Majzlik's recipes...just mother nature and mine! lol
This recipe is wholesome, comforting and very enjoyable. I serve it on a bed of shredded and steamed savoy cabbage or kale and it's always good.
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| Bulgar, Vegetable & Chickpea Casserole. |
(Recipe from A Vegan Taste of Greece/Majzlik)
8oz/225g fresh spinach, chopped
8oz/225g leek, trimmed and sliced
1 14oz tin of flageolet beans, rinsed and drained
1 14oz tin of chickpeas, rinsed and drained
4oz/100g mushrooms, wiped and sliced
1 14oz tin of chopped tomatoes
6oz bulgar wheat, (I use 3 oz for 2 people)
2 garlic cloves, crushed
14 fl oz/400ml veggie stock (I use 10 fl oz for 2 people)
1 tbsp olive oil
1 tbsp red wine (optional)
1 dsp red wine vinegar
1 dsp tomato paste
1 rounded tsp dried dill
black pepper
1/2 tsp vegan cheese
Heat the oil in a large pan and fry the leek and garlic for 5 minutes. Add the spinach, cover and cook for about 5 minutes until it wilts. Remove from the heat and add the drained bean/peas, mushrooms, tomatoes, wine, vinegar, tomato paste and dill. Stir to combine. Add the bulgar wheat and the stock. Season with black pepper and stir well. Transfer to a greased casserole dish, cover and bake in a pre-heated oven at 180'C/350'F/Gas Mark 4 for 40 minutes. Sprinkle with the grated cheese and serve with warm bread and a salad....or on a steamed cabbage bed! ~R~
Enjoy!
~R~
