Bulghar Casserole

Adapted from a Moosewood Cookbook recipe. My mother had original prints of both Moosewood and Enchanted Broccoli forest. To my memory, she never cooked a thing out of either one, but she was delighted to pass them along to me when I became "free spirited."

Yield: 8 serving (or more)
Freezability: I have never tried to freeze this. Let me know if you do!
Eat at room temp: Better hot, but, yep... still delicious!

Ingredients:
4 cups chopped red peppers
2 cups halved and thick sliced zucchini (or mushrooms, Simms doesn't eat them)
1 1/2 cups chopped onions
Sauce (see below)
1 1/2 cups raw bulghar soaked in equal parts boiling water for 15 minutes
1 1/2 cups cottage cheese mixed with 3/4 cups crumbled feta cheese
4 beaten eggs
paprika

Method:
Saute onions in butter until translucent. Add peppers and zucchini (or mushrooms). Cook until peppers are just becoming tender. Remove from heat. Add Sauce to sauteed vegetables and mix well.

Butter/spray a large casserole or 9x13 baking dish. Spread bulghar along bottom and cover with the veggies. Spoon the mixed cheeses on top, and spread the cheese across the top as evenly as possible. Pour the beaten eggs over everything (you may need to spread them a bit more to get the egg to settle down in) and dust with paprika. Bake 40-45 minutes at 350, uncovered. Let stand 10 minutes before serving.

Sauce:
3 Tbs tamari
3 Tbs sherry (or sweet red wine or, our favorite, blush champagne)
2 tsp marjoram
Salt (1 tsp, more or less to taste)
black pepper to taste

Sauce Method: Mix them all up in a small bowl. Our favorite part of this recipe is tweaking with the sauce (more/less tamari, champagne, marjoram, etc.) and tweaking with the amounts and kinds of veggies.