Scheherezade Pie

I don't have a digital camera so, I couldn't photograph this effort for you, but it's really lovely served with a fresh salad.

INGREDIENTS

1 cup Burghul (cracked wheat)

1 cup finely diced onion

1 red capsicum, finely chopped

2 sticks celery finely chopped

1 cup corn kernels

1/2 cup chopped parsely

3 tablespoons tomato paste

1 can soybeans

1 cup water

1 grated carrot

1/2 cup roughly chopped cashews

2 tsp cumin

1 tbsp freshly ground black pepper

2 tsp vegeta or other vegetable seasoning

2 large tomatoes finely diced.

1/2 cup fresh basil finely chopped

larg dollop of ketchup

Topping

1/2 cup savoury yeast flakes

generous shakings of vegan parmesan

2 tomatoes finely sliced

smoked paprika.

Saute all vegetable ingredients with spices and tomato paste.

Soak Burghul in an equal amount of boiling water for about 10 minutes

blend soybeans and water in a blender

Combine all ingredients in a large lasagna dish

Sprinkle liberally with yeast flakes, parmesan and paprika

DEcorate with slices of tomato

Bake at 180 degrees for about 1 hour until topping is browned and tomatoes on top are semi-dried.

Serve with a salad that includes bitter greens. fresh ripe tomato, spanish onion, fine apple slices, lebanese cucumber, parsley leaves, chopped fresh walnuts and Cath's Green Goddess Dressing

GREEN GODDESS DRESSING

1 cup EV olive oil

2 cloves fresh garlic

2/3 cup white wine vinegar

1 bunch fresh basil

1/2 cup toasted cashews

Salt and pepper to taste.

Whizz all ingredients together in your food processor. It's quite a thick dressing so it works well drizzled around the plate for you to run your veges through, rather than poured on the top of the salad (too gluggy looking for my taste.)

This was a great winter meal, 'cos the pie provides the requisite 'comfort food' factor, while the salad offsets the heaviness (and contributes some luvly wuvly vitamins etc).

If you have a nice unwooded Chardonnay to accompany,-so much the better:-)

Hope you all enjoy!