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.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

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.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

4. Lightly oil the bottom of your baking dish.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

7. Layer the eggplant slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

9. Layer the zucchini slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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.)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

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

Lunch ~ Veggiecakes

My Elflings love my “veggiecakes” when I make them, and I’m really glad. I love them, too!

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

 Really basic from our Organic Pantry: cooked brown rice, 1-2 grated carrots, 2-3 grated broccolette stalks, diced onion, substitute for or 1 egg (I used a substitute), salt and pepper to taste, EVOO for frying. Mix it all up, and drop by tablespoonful into oil over medium heat. Works awesome with quinoa, too. Use your imagination with the veg. These could very easily become our “Whatever’s-in-the-Fridge” go-to cakes any old time.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Enjoy!

Veggies and Rice

Yup, when I have no idea what else to make… this is what we have!

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

Easy as dirt, really. Saute a diced onion in EVOO. Salt and Pepper  to the mix. Throw in any veg you have on hand, toss to warm, and serve as is or over rice. I used all organic ingredients here: onion, EVOO, carrots, golden beets and tops, celery, cracked pepper and sea salt.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

…and with organic brown rice.

Vegan Supper

Last night my middle Elfling and I made a yummy vegan supper! This is a pic:

2012 © copyright Oak an' Willow, all rights reserved
2012 © copyright Oak an’ Willow, all rights reserved

It wasn’t totally raw, but consisted of the following Organic ingredients: sauteed onions in EVOO; then I took it off the heat and tossed in (all raw) carrots, broccolette, golden beets, beet tops, green onions; added 2 cups of cooked quinoa; minced garlic; sea salt and fresh-cracked rainbow pepper to taste; a little glug each of ACV and EVOO; stirred to toss; all done. Totally yummalicious!