Wednesday, 22 June 2011

Bulgar, Vegetable and Chickpea Casserole

Kitchen Play List:  Shakira ~ She Wolf Album

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. 

Bulgar, Vegetable & Chickpea Casserole.
 Bulgar, Vegetable and 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~