Millenium Moussaka

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You'll need diections for Braised Garlic, Baked Marinated Tempeh, and Puttanesco

- recipes will follow.

 

 

* Exported from MasterCook *

 

Millenium Moussaka

 

Recipe By :The Millenium Cookbook - Eric Tucker & John Westerdahl

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 Italian eggplants -- cut into 1/4-inch-thick crosswise

slices

2 red onions -- finely diced

1 tablespoon minced garlic

1 pound cremini mushrooms -- thinly sliced

1 cup dry red wine or nonalcoholic red wine

2 pounds Marinated Tempeh or packaged marinated

tempeh (recipe to follow) -- crumbled

1 tablespoon minced fresh rosemary

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 teaspoons dried oregano

1 teaspoon sea salt

1 teaspoon ground pepper

1 1/2 cups tomato puree or sauce

Savory Custard

16 ounces low-fat silken tofu

1 cup Millenium Braised Garlic (recipe to

follow)

3 tablespoons light miso

2 tablespoons nutritional yeast (optional)

1 tablespoon egg replacement powder (optional)

1 teaspoon ground nutmeg

1/2 teaspoon sea salt

3 tablespoons soy milk

Herbed Bread Crumbs

1 cup toasted bread cube

1 teaspoon toasted fennel seeds

1 teaspoon dried thyme

1 teaspoon dried oregano

1/3 teaspoon ground nutmeg

4 cups Puttanesca Sauce (recipe to follow)

 

Preheat the oven to 350F. Line a baking sheet with parchment paper. Soak the

eggplant in warm salted water for 10 minutes. Drain, then place on the prepared

pan and bake for 10 minutes, or until it just starts to soften. Set aside and

let cool.

To make the sauce: Combine the onions, garlic, mushrooms, and wine in a large

saucepan. Cook for 10 minutes over medium heat. Add the tempeh, seasonings,

and tomato puree and simmer, covered, for 20 minutes, or until thick. Let cool.

To make the custard: Blend all custard ingredients in a food processor leaving

some texture. Or mash together. Set aside.

To make the bread crumbs: In a blender or food processor combine all the

ingredients for the bread crumbs and pulse until ground.

To assemble and bake: Preheat the oven to 350F. Spread a thin layer of

puttanesca sauce on the bottom of a 12-inch baking dish. Add a layer of

one-third of the eggplant, followed by half of the tempeh filling.. Add a

second layer of eggplant, and moisten with a little sauce. Top with the

remaining eggplant and tempeh filling. Top with the custard.

Bake, uncovered, for 30 minuutes. Top with the bread crumbs and bake for 10 to

15 minutes more, or until lightly browned. Let sit a few minutes before

serving. Serve over heated Puttanesca Sauce.

 

Description:

" A lower-fat version of this popular dish, this uses baked eggplant. "

 

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Per serving: 55 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 359mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0