review with recipe -- veg moussaka - draft

[Guest guest]

I had time today to try that idea of using tofu to replace half the cheese AND 1

egg. !-) This casserole cooks up in about 45 minutes with one egg. I check

for doneness from 45 minutes onward. after 1 hr and 15 minutes, I pulled it and

let it sit for 5. Ate it. The aroma made us nuts! The taste was good! but the

texture isn't right yet.

 

I'm posting the recipe --- in hopes that someone has an idea how to make the

sauce more attractive. The cheese looked like sponge cake! and it was weepy. It

sure would be great if this looked as good as it tasted!

 

wet? I precooked everything and drained it. I guess I should have frozen the

tofu and drained it, too. Tofu plus egg works okay. but omit the egg and I need

to add ....?

 

So far I like using tofu as tofu. Not so must as futo-meat or egg-substitute.

The results aren't soemthing I can count on. Have you noticed that this kind of

cooking takes longer?

 

Here's the recipe...

 

 

* Exported from MasterCook *

 

Vegetable Moussaka (Egg-less) - Draft -- needs repair

 

Recipe By :Hanneman (2002-01-01)

Serving Size : 3 Preparation Time :0:00

Categories : Casserole

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sliced cauliflower florets -- 1/4-inch thick

1/2 cup sliced carrot -- 1/4-inch thick

1/2 cup water

1/4 teaspoon vegetable flakes salt substitute

4 ounces zucchini

butter-flavored cooking spray

1 leek

8 ounces sliced mushrooms

salt and black pepper

SAUCE:

1 cup soft lowfat tofu -- drained, cubed

1/4 cup soft lowfat tofu or 1 large egg

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

2 tablespoons nutritional yeast flakes or granules

1 cup lowfat ricotta cheese

1 tablespoon Wondra® Quick-mixing flour

2 tablespoons water from cooked vegetables

1/4 cup skim milk or alternative -- more or less

pinch salt and black pepper

pinch mace or nutmeg

pinch cinnamon

pinch ground mixed dried herbs

TOPPING:

2 tablespoons seasoned bread crumbs -- mixed with

chopped parsley or chives

 

1. Slice cauliflower florets lengthwise (stem to blossom). Slice the carrot on a

slight diagonal, into ovals. In a skillet or saute pan, bring water to a boil.

Season the water with the salt substitute. Carefully arrange cauliflower and

carrot in the pan in a single or double layer; no deeper). Bring to a boil.

Cover and steam for 2 minutes. Meanwhile, trim the ends from the zucchini; keep

it whole. Place the zucchini in the skillet. Cover. Cook for 2 minutes. Turn the

heat off and let it continue to cook on the stored heat.

 

2. Trim, clean and dice the leek. Heat another saute pan. Coat the bottom of the

pan with the cooking spray. Saute the leek for 2 minutes. Add the mushroom with

a pinch each of salt and pepper. continue to saute, stirring, until wilted and

aromatic.

 

3. Transfer the leek and mushroom mixture to an 8x8 or 7x9 oven dish. Spread to

form the bottom layer. Reserve the water used to cook the vegetable to thin the

sauce in the next step. Remove the vegetables from the skillet with a slotted

spoon or fork. Arrange the cauliflower on top to form a single layer, filling

the gaps with carrot slices. Slice the zucchini; add those slices to the

casserole. Set aside. Preheat oven to 350F.

 

4. In a blender container place the tofu, oil and lemon juice. Mix until smooth.

Add the nutritional yeast, ricotta, flour and 2 or 3 tablespoons of the

vegetable broth. Mix to combine. Add skim milk to dilute the sauce to a thin

white sauce consistency. Season with salt, pepper, nutmeg, cinnamon and bouquet

garni or other herb blend that contains tarragon.

 

5. Pour the sauce over the casserole. Use a rubber spatula or knife to remove

air pockets. Sprinkle casserole with bread crumbs mixed with parsley or chives.

Bake uncovered in preheated 350F for 45 to 55 minutes or until bubbling. !It

took 1hr 15mins! Optional: place under the broiler until lightly browned. Let

stand 5 minutes before serving. Makes 6 side dishes, 3 main dishes.

 

VARIATION: Introduce another flavor: add ground hazelnuts to the bread crumb

topping.

 

Mace is the ground outer husk of the nutmeg, with similar flavor. It is

red-orange in color and has a webbed, lacy appearance.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 276 Calories; 9g Fat (27.7% calories from

fat); 26g Protein; 26g Carbohydrate; 5g Dietary Fiber; 34mg Cholesterol; 655mg

Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1 Fat.

 

NOTES : Precooked and drained vegetables are layered in a casserole then covered

with a cheese sauce that resembles the bechamel-ricotta of a moussaka. No egg

and no eggplant. Tofu replaces half the cheese and the egg. Shelf stable silken

tofu may be used in this recipe. We tested with water packed soft tofu. REVIEW

-- not ready for prime time -- With an egg, this dish sets up in 45 to 50

minutes. Without it too 1:15 plus 5 minute stand time. The texture was close but

not as smooth as a moussaka. Will try again. 2002-01-01

 

Nutr. Assoc. : 268 0 0 4828 0 0 0 0 0 0 26519 26519 0 0 0 0 0 1582 4938 0 854 0

4164 0 0 2682

 

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