Vegan day 295: Vegan Moussaka
VEGANOMICON is an amazing vegan cookbook that I was delighted to receive as a birthday gift not too long ago! My friend said.. “page 164.. MOUSSAKA”. First of all, I was impressed that a non-vegan friend of mine even opened the book! Then to say moussaka, ok.. you have my attention. I remember the last time I made moussaka and pastitsio and it was pretty intense. It’s basically the Greek version of an Italian’s lasagna. I have spoken of lasagna plenty of times- yes I consider myself a pro.. in a non-chef/ non-cook type of way. The Greek dishes were the same for me- planning, prep and execution! I love these types of dishes- perfect for parties and events. Now I had to veganize.
I remember the last time making these but by no means the exact ingredients and they were far from vegan. I read through this recipe a few times and I was ready to tackle it.
I am so happy that I started Veganomicon with this one and so proud that it came out delicious! This is really a wonderful dish to try and it was even more amazing that it was animal-free.
Eggplant- Potato Moussaka with Pine Nut Cream
from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
(slightly altered)
Vegetable layering
eggplant (2-3 medium size)
zucchini (2-3 medium size)
potatoes (4-5 large)
(sliced and brushed with olive oil)
Tomato sauce
1/4 cup olive oil
shallots (about 2 small)
garlic (3 cloves)
1/3 cup vegetable broth
1 large can of crushed tomatoes
spices: oregano, tiny amount of cinnamon, bay leaf, salt and pepper
Pine But Cream
silken tofu (1lb)
pine nuts (1/2 cup)
lemon juice (3 tablespoons)
arrowroot powder (1 teaspoon)
garlic (1 clove)
nutmeg, salt and pepper
This is the order I went in: vegetables, tomato sauce and then the pine nut cream.
First thing was to cut, lightly oil and bake slices of potatoes, eggplant and zucchini. While these were cooking I started the tomato sauce and then prepared the pine nut cream sauce.
The tomato sauce was basic.
The pine nut cream flavor that I was trying to resemble was that of bechamel cream sauce. Interestingly enough, as I sit here and write, I find that the bechamel sauce is sometimes made with milk and flour. I knew it needed something creamier and now it makes sense. I wanted to add a nut milk but it was already on the thin side. I knew to add a little brown rice flour that I had on hand to compensate for the arrowroot powder that I was missing. In retrospect, I could have added some nut milk and more flour then to thicken it. Live and learn. The nut cream was prepared in a food processor- no pre-cooking.
After the vegetables were cooked for about 20 minutes, I began the layering.
I greased a baking dish with olive oil and then layered in the eggplant, potatoes, then tomato sauce, zucchini, pine nut cheese and then topped it all with some extra whole pine nuts.
(Skipped days 286-294; ok it’s not a daily blog but I’m keeping up best I can!)
