Tag Archives: eggplant

Day 55

Vegan Moussaka


I found this wonderful recipe for Vegan Moussaka : http://www.theveganhousehold.com/mains/vegan-moussaka/

It calls for a lot of ingredients and a lot of steps, but the end result its well worth it. My mom would have been so proud of me. She used to make us moussaka all the time(with meat of course) but this she would have loved!


2 medium aubergines, cut into 1 cm slices

2 tablespoons olive oil

1 large potato, peeled and sliced into 1/2 cm rounds

olive oil for shallow frying

For the sauce

1 tablespoon olive oil

1 medium onion, finely chopped

2 large cloves garlic, minced

120 ml ( 1/2 cup ) vegan red wine

1 400g ( 14 oz ) tin chopped tomatoes

120 ml ( 1/2 cup ) water

2 tablespoons tomato puree

300 g ( 10 oz ) mushrooms, chopped

200 g ( 7 oz ) fresh spinach, chopped

50 g ( 1.7 oz ) dried soya mince (TVP)

1/2 teaspoon black pepper

1 teaspoon cinnamon

1/2 teaspoon all spice

1 teaspoon agave nectar

1 teaspoon sea salt

2 tablespoons soy sauce

3 tablespoons freshly chopped parsley

For the topping

250 ml ( just over 1 cup ) soya milk

100 g ( 3.5 oz ) firm tofu

2 teaspoons egg replacement powder

40 g ( 1.4 oz ) vegan margarine ( I use Vitalite )

40 g ( 1.4 oz ) plain flour

1 tablespoon nutritional yeast

1/2 teaspoon agave nectar

1/4 teaspoon black salt (optional)

1/4 teaspoon black pepper

1/2 teaspoon sea salt

oil for brushing

I started by slicing the eggplant, put them in a bowl, added 2 TBS of olive oil and baked them in a preheated oven at 400F until they were soft.


While the eggplant was in the oven I sliced the potato. I used several small ones instead of one big potato. I don’t, or better said can’t follow exact directions when it comes to cooking.  I want my free will! 🙂


I fried the potato slices in vegetable oil.


As soon as they browned a bit i took them out, and set them aside on paper towels with the eggplant slices.


Next was the sauce. I like to get all my ingredients out before I start cooking. I did forget the wine! But only from the pic! I was tasting it, that’s why!:)


I sauteed the onions and garlic in olive oil, until the onions softened, then added the red wine letting it cook for another minute.


I added the chopped tomatoes, water and tomato puree, stirring well and continue to cook for another 2 minutes.


Next, I added the mushrooms and spinach, covered the pan with a lid and simmer for 10 minutes.


I stirred in the soya mince and the black pepper, cinnamon, all spice,
agave, salt, soy sauce and the parsley. I let it cook until it thickened and it tasted done. Took it off the stove and let it rest while i started on the Topping sauce.


I used the Vitamix to blend the tofu, almond milk and the egg replacement until it was smooth.

In a saucepan, over a medium heat, I melted the margarine and I added the flour, stirring continuously to form a very thick paste.


Turn off the heat and gradually whisk in the milk and tofu mixture. Be sure to whisk continuously, and add the mixture a little at a time, to avoid any lumps.


As soon as it looked and felt like a sauce I added the nutritional yeast, agave, pepper and salt and let it cook for 2 more minutes.


When everything was done I layered the moussaka in this order:

Potatoes on the bottom, half of the eggplant, the sauce, the other half of the eggplant slices and I poured the topping all over and made sure it covered the entire area.I put it in a preheated oven at 400F for 40 min. I brushed it with a little bit of olive oil and cooked it for another 10 minutes.The recipe says it serves 4-6, but in our case , it served 2  with few extra helpings! So good! It’s worth the work!photo(159)

Day 27

Vegan Gluten Free Lasagna


I wanted some kind of white cheesy sauce for this lasagna. I didn’t use a recipe so I just went with it, using the principles of making a bĂ©chamel sauce.

2 Tbs vegan buttery taste spread
3 Tbs GF all purpose flour
1 Tbs cashew butter
2 cloves of garlic crushed
2 cups almond milk
2 Tbs nutritional yeast
1 dash of nutmeg
Salt, pepper, crushed red pepper

I sautéed the garlic in the spread for few minutes.


I added the cashew butter, stirring constantly until it completely melted.


Next was the flour. As soon as the flour was incorporated in the ‘butter”, I switched to a whisk and started to add the almond milk, little by little.



When it became a smooth sauce i added the nutritional yeast, salt, pepper and red pepper flakes.


For the filling I sautéed sun dried tomatoes in olive oil and about 3 cups of chopped mushrooms.
I peeled a big eggplant and sliced it 1/2 inch thick.


Sprayed the slices with olive oil and grilled them.

I layered tomato pasta sauce, eggplant, white sauce, mushrooms. I finished with layering white sauce on top of last row of eggplant. Few slices of tomatoes on top of that. Baked it in preheated oven at 350F for 35 min.


Day Five

Don’t you just love raspberries? They are the perfect fruit! 20% of their weight is fiber and they are full with antioxidants.



I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!


I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.


I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now!  I roast it until the skin is charred .


I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.


After it drains and it’s cold I chop it!

This eggplant salad is so popular we even have special wooden choppers!

Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!