I completed my last cake order for a while. This one was for a school board election fundraiser.
Now with my schedule evening out a bit, I am trying to make a conscious effort to get back into a routine of eating clean/healthy again. So, as I have written previously about my tummy’s intolerance to animal proteins, I tried to play with a some veggies and soy to make a Vegetarian Moussaka. Overall, it turned out pretty well.
Vegetarian Moussaka
2 medium/large eggplants, sliced thinly lengthwise
1 Tbsp. canola oil
1 medium onion, diced
5 cloves of garlic, minced
1 Tbsp. oregano
1 ½ tsp. cinnamon
1 tsp. nutmeg
12 oz. soy ground
2 Tbsp. tomato paste
(scant) 1 cup white wine
14 oz firm tofu
2-3 Tbsp. milk
2 Tbsp. Lemon juice
1 cup whole wheat bread crumbs
1 cup Parmesan cheese, grated
Remove stem end and wash eggplant, but do not peel. Cut eggplant into thin slices, being careful to make all slices the same thickness. (A mandolin works great for this.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. Blot dry with paper towels. Grill until tender on a stove top or outdoor grill. Set aside.
In the mean time, blend the tofu, lemon juice and halve the garlic in a food processor. Add milk until the mixture is thick, but easily spreadable. Set aside.
In a pan over medium-high heat, sauté the onions until translucent. Add garlic and cook 1 minutes, or until fragrant. Then, add the soy ground, oregano, cinnamon, and nutmeg, and paste. Cook 1-2 minutes until incorporated, then add wine. Still until combined and the mixture looks like an extremely thick chili. Remove from heat.
In a 9X13X2 pan, spray with canola spray. Lightly dust the bottom with some breadcrumbs. Then, line the bottom with a layer of eggplant slices, being sure there aren’t any holes. Top eggplant with a layer of the soy ground mixture, the tofu sauce, ½ the bread crumbs and ½ the cheese. Repeat.
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