Vegan Moussaka – Pictures

It’s been a busy week, so I’ll update today. =0)

This past Wednesday, I made a Vegan Moussaka for supper. It was awesome!

Vegan Moussaka

1 Medium Eggplant*

2 Medium Zucchinis*

1 Large Baking Potato*

1/4 C Olive Oil*

1 Large Onion*

4 Garlic* Cloves

1 Can Crushed/Diced Tomatoes*

1 tsp Dried Oregano*

1/4 tsp Ground Cinnamon*

1/4 tsp Turmeric*

Salt and Pepper* to taste

Olive Oil* for drizzling

* = Organic

 

Vegan Béchamel Sauce

1.2 C Olive Oil*

1/2 C Flour* (g-free flours work well, too)

1/8 tsp Nutmeg*

2 C Coconut* Milk (Soy, Dairy, you choose)

Salt and Pepper* to taste

* = Organic

:: Preheat the oven to 375°F/190°C/Gas Mark 5.

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1. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and lay them in a colander to “sweat” for about 30 minutes. The “sweating” process draws out the bitterness from the eggplant.

2. Cut the zucchini lengthwise into 1/4-inch slices, set them aside.

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3. Heat oil in pan over medium heat and saute the onion until almost transparent. Add garlic, oregano, cinnamon, turmeric, salt and pepper. Mix through, then add tomatoes and simmer 5-10 minutes.

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4. Lightly oil the bottom of your baking dish.

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5. Wash the potato and slice it lengthwise into 1/4-inch slices. Layer the bottom of your oiled dish with the sliced potatoes.

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6. Spoon a third of the sauce over the potato slices.

2012 © copyright veggiewitch, all rights reserved

7. Layer the eggplant slices neatly next.

2012 © copyright veggiewitch, all rights reserved

8. Spoon a third of the sauce of the eggplant slices.

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9. Layer the zucchini slices neatly next.

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10. Spoon the remaining sauce over the zucchini slices. Cover with foil and bake for 1.5 hours @ 375°F/180°C.

11. Prepare the béchamel sauce. Heat the olive oil over medium heat. Add the flour, and whisk to blend. Add nutmeg, salt and pepper. Slowly pour the milk in, whisking constantly. Continue whisking until mixture begins to boil and thicken. (I like to have a glass of water nearby to add if I need to thin the sauce a bit.)

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12. Pour béchamel sauce  over the moussaka, drizzle with olive oil and bake uncovered for another 20-30 minutes.

Sunday Morning Pancakes

I love these pancakes, and so do my Elflings and mister. They’re my favorite go-to recipe for pancakes whenever we feel like having them. I prefer to make mine G-Free when I have the gluten-free flours on hand. I feel heaps better without gluten in my diet; however, I have not been tested for celiac or gluten sensitivities, I just know that I prefer to avoid it.

2012 © copyright Oak an’ Willow, all rights reserved

Pancakes

1 substitute equiv to a large egg (or 1 large egg)

1 banana

1 C coconut milk (soy or dairy milk work fine, too)

1 Tbsp olive oil (apricot or other such veg oil are fine)

1 C rice flour (quinoa, buckwheat, sorghum, or wheat flours, too)

1 tsp baking powder

1/2 tsp sea salt

margarine (or butter) for frying

 

:: Mix the egg substitute or egg to frothy. Add banana, milk and oil until well-blended. Mix in flour, powder and salt. Melt margarine (or butter) in frying pan over medium heat. Pour in batter to desired size (I like to swirl to cover to cover the bottom for large pancakes, silver-dollar pancakes are a hit with the munchkins). Flip pancakes once edges are dry and bubbles fill the surface area. The other side takes less time. Continue making pancakes until you’re sick of it. Pour maple syrup or your favorite jam/jelly on top and dig in. Enjoy!