vegan - Moussaka

[Guest guest]

Can't locate the pancake recipe intended for the Banana Syrup; if anyone's

interested, I think it was called Fiber-full Pancakes and it should be

available somewhere at vegweb.com

 

 

* Exported from MasterCook *

 

Moussaka

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable layer:

1 medium eggplant -- (1 1/4 to 1 1/2 pounds) unpeeled

2 small zucchini -- (about 1/2 pound)

Extra-virgin olive oil for brushing

Freshly ground black pepper

1 teaspoon dried thyme

seitan layer:

2 large portobello mushrooms

1/2 pound seitan

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped (1 cup)

3 garlic cloves -- minced

1 1/2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

8 canned plum tomatoes -- drained, or 2 large

tomatoes, peeled and seeded

Salt

1 teaspoon fresh lemon juice

mashed potato layer:

2 pounds russet potatoes -- (3 medium or 5 small)

2 teaspoons salt -- plus more to taste

2 tablespoons extra-virgin olive oil

1/2 cup unflavored soy milk

1/2 teaspoon fresh lemon juice

White pepper

breadcrumbs:

1 cup fresh breadcrumbs

1 garlic clove -- minced

1 teaspoon fresh thyme

2 tablespoons extra-virgin olive oil

bechamel:

1 tablespoon extra-virgin olive oil

4 teaspoons unbleached white flour

3/4 cup unflavored soy milk

1/4 teaspoon freshly ground nutmeg -- (about 20 swipes across a

grater)

Salt

Freshly ground black pepper

 

A deep 7 X 9-inch baking dish works perfectly for this casserole. I like to

have the casserole assembled before I make the bechamel, so the sauce can

come right off the heat and onto the casserole. Prepare the moussaka in

steps: while the eggplant is salting, and then when the vegetables are

cooking, you can begin to cook the potatoes and prepare the other

ingredients. Skins stay on the potatoes while cooking-to give them a fuller

taste-and are peeled off after

 

SALTING LEACHES OUT BITTERNESS FROM MATURE EGGPLANTS AND KEEPS THEM FROM

ABSORBING TOO MUCH OIL. (FRESHLY PICKED EGGPLANTS OR SLENDER ASIAN EGGPLANTS

DO NOT NEED SALTING.) CUT THE EGGPLANT, PLACE IT ON A BAKING SHEET, SPRINKLE

WITH SALT, AND SET IT ASIDE FOR 30 MINUTES. THEN USE A PAPER TOWEL TO BLOT

THE JUICES THAT COME TO THE SURFACE.

 

ALTERNATIVELY, YOU CAN SALT THE EGGPLANT SLICES, PLACE THEM IN A COLANDER

OVER A BOWL FOR 30 MINUTES, AND THEN QUICKLY RINSE AND BLOT THEM DRY WHEN

SEASONING THE EGGPLANT, USE A LIGHT TOUCH WITH THE SALT.

 

THE BEST BREADCRUMBS ARE MADE FROM BREAD (I LIKE TO USE SOURDOUGH) THAT IS A

BIT STALE. UNLESS THE CRUSTS ARE REALLY HARD, THEY DON'T NEED TO BE CUT

AWAY. SIMPLY PLACE THE BREAD IN A FOOD PROCESSOR FITTED WITH A METAL BLADE,

AND PROCESS INTO CRUMBS. IF YOU'RE USING FROZEN BREAD, TAKE IT OUT OF THE

FREEZER AND PLACE IT IN AN OVEN AT 250F. FOR A FEW MINUTES JUST TO

WARM IT THROUGH. THEN PROCESS INTO CRUMBS.

 

Make the vegetable layer:

Preheat the oven to 375 F. Slice the eggplant into 1/4-Inch rounds. (If your

eggplants are small, cut into slabs lengthwise.) Arrange in one layer on a

parch ment-covered baking sheet, sprinkle with salt, and leave for 30

minutes to draw out the moisture. Blot dry with a paper towel.

 

Cut the zucchini lengthwise into 1/4-inch slices. Spread in a single layer

on another parch ment-covered baking sheet, (You might need to use an extra

sheet for some of the eggplant and zucchini slices if your sheets are

small,) Brush the eggplant and zucchini with olive oil, salt, and pepper and

sprinkle the zucchini with 112 teaspoon of the dried thyme. Turn the

vegetable slices and repeat on the other side.

 

Bake for 20 minutes, or until the vegetables are softened. The eggplant will

brown and shrivel at the edges. Remove from the oven, stack separately on a

plate, and set aside.

 

Make the seitan layer:

Wipe any dirt off the mushrooms with a damp paper towel. Remove the stems.

Quarter the mushrooms and place in a food processor fitted with a metal

blade. Add the seltan and process until ground, scraping down the sides of

the food processor with a spatula once or twice.

 

Warm the oil in a medium skillet. Add the onions and cook over medium-low

heat for 10 minutes, or until softened.

 

Add the ground seitan-mushroom mixture to the skillet, raise the heat to

medium, and saute, stirring occasionally, for about 10 minutes, or until the

mushrooms have released their j uices and the pan is dry. Add the garlic,

cumin, cinnamon, and tomatoes and cook for another 15 minutes or so,

breaking up the tomatoes with a wooden spoon, until the mixture has dried

out considerably. Add salt to taste and the lemon juice, and stir to

combine, Set aside.

 

Make the mashed potato layer:

Place the unpeeled potatoes in a medium pot with the salt and cold water to

cover Bring to a boil and cook for 15 to 30 minutes, depending on the size

of the potatoes, until tender

 

Drain the potatoes and reserve the cooking liquid. Using a dish towel to

protect your hands, peel the hot potatoes, Return them to the pot and mash

them with a masher or a wooden spoon. Add the oil, soy milk, 1/4 cup of the

reserved cooking liquid, and the lemon juice and continue mashing, adding

more cooking liquid if necessary to make the potatoes fluffy. Season to

taste with salt and white pepper

 

Make the breadcrumbs:

In a small bowl, toss the breadcrumbs with the garlic, thyme, oil, and a

pinch of salt. StIr to combine thoroughly. Set aside,

 

Assemble the dish:

Preheat the oven to 350 F. In a deep 7 X 9-inch baking dish, layer the

casserole as follows. Start with a layer of half of the cooked eggplant and

top it with half of the seitan-mushroom mixture. Spread half of the mashed

potatoes evenly over the mushrooms, then add another layer of eggplant.

Arrange all of the zucchini slices over the eggplant, top with the remaining

seitan-mushroom mixture, and finally, top with the remaining mashed

potatoes. Set aside while you make the bechamel.

 

Make the bechamel:

Warm the oil in a small saucepan. Add the flour and, stirring constantly,

cook over low heat for 6 to 8 minutes, or until the roux darkens slightly.

Whisk in the soy milk, nutmeg, salt, and pepper. Continue to stir over low

heat for another 2 minutes or so, until the mixture is hot and lightly

thickened, but do not let it boil.

 

Pour the bechamel evenly over the casserole and sprinkle it with the

breadcrumbs. Bake for 30 minutes, until the bechamel is set and the

breadcrumbs are golden. Remove from the oven and let the moussaka sit for 5

minutes before cutting into serving portions.

 

Source:

" The Voluptuous Vegan - ISBN 0-609-80489-8 "

 

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Per Serving (excluding unknown items): 334 Calories; 17g Fat (43.3% calories

from fat); 7g Protein; 43g Carbohydrate; 7g Dietary Fiber; trace

Cholesterol; 768mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2

Vegetable; 0 Fruit; 3 Fat.

 

 

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 0

0 0 0 0 0 0