Vegetarian Moussaka – Recipe from Athens, Greece!
Vegetarian Moussaka – Recipe from Athens
• 3 eggplants, 3 potatoes, 3 zucchini, 1lb carrots peeled and cut lengthwise into 1/2 inch thick slices
• 2 cups olive oil
• 2 cups Gouda or your favorite cheese
• Salt & Pepper to taste
• 1 tablespoon ground nutmeg
• 8-ounce tomato sauce
• 4 cups milk
• 1 cup butter
• 8 tablespoons all-purpose flour
• 1 1/2 cups freshly grated Parmesan cheese
Optional ingredients for meat:
• (optional meat) - 1 pound lean ground beef or Lamb
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 2 tablespoons dried parsley
• 1/2 cup red wine
• 1 egg, beaten
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Prep 45 minutes
Cook – 1 hour
1. Slice carrots lengthwise and boil for 10-20 minutes. Then put in a strainer to remove water.
2. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain oil.
3. Do the same with the potatoes and zucchini.
4. (Optional for meat) In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
5. To make the béchamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
6. Arrange a layer of potato, zucchini, and eggplant in a greased 9x13 inch baking dish. Cover eggplant with carrots then béchamel sauce (meat mixture first if using that), and then sprinkle 1/2 cup of Parmesan cheese over the top. Lay out the layers or each adding cheese, tomato sauce, and nutmeg/salt/pepper as shown
7. Bake for 20-30 minutes until top is brown and cooked through (1 hour with meat at 350 degrees F (175 degrees C).
8. Let sit at least 20 minutes before serving.
Béchamel Sauce:
1. Melt 50g of butter in a medium-size pot and add 5 x tablespoons of plain flour.
2. Mix continuously using a whisk until there are no lumps and the flour has dissolved.
3. Add salt and pepper and keep mixing, leaving it to cook and become creamy in texture.
4. While mixing, add 4 cups of milk and stir really well until the béchamel sauce thickens even more.
5. (Optional) Mix in 2 x egg yolks and 150g of grated parmesan cheese.
6. Continue to cook until all of the ingredients have dissolved and mixed through.
Measurements are Approximate
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Plant Based Vegan Moussaka Recipe
This isn't your grandma's Moussaka but it tastes just as great. This Plant Based Vegan Moussaka uses lentils instead of the traditional ground beef or lamb and a cashew based sauce instead of the traditional dairy based béchamel sauce. This is a recipe that is best saved for the weekend because it takes a descent amount of time to prepare but it is so worth the extra time.
Recipe:
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Vegetarian Lentil Moussaka Recipe
This vegetarian recipe for moussaka — a Mediterranean dish commonly consisting of ground beef and eggplant — features red lentils alongside its vegetables and rich béchamel sauce for a final dish that’s as delicious as it is nutritious.
#vegetarian #dinnerideas #recipes
Get the Full Recipe:
HOW TO MAKE VEGETARIAN MOUSSAKA|Greek Lasagna Recipe|A Pakistani Homechef tries vegan Greek moussaka
vegetarian Moussaka served with fresh salad.
Layers of fried eggplant, potatoes, and baked zucchini with a tasty chunky tomato sauce nestled in, and all this topped with creamy bechamel/White sauce!
Complete list of ingredients:
4-5 Potatoes
1 large Egg
1 -2 Zucchini
Olive oil / oil
Salt & Pepper
Tomato sauce:
1 chopped onion
2 garlic cloves
2 tablespoon oil
1-2 teaspoon oregano
1/2 tsp cinnamon
500 gm crushed tomatoes
Bechamel/ White sauce:
3 tablespoon butter
2 tablespoon plain flour
400 ml milk
1 egg
Ground Nutmeg
Ground cinnamon
30 gm cheese (preferably Parmesan )
For Salad:
Cucumber
Kidney-beans
Tomatoes
Olives
Baby spinach
olive oil
Salt and Pepper
Veggie Moussaka
*Ingredients*
butter, carrots, eggplant, flour, milk, parmesan, potatoes, salt, vegetable oil, zucchini
*Recipe*
Slice the eggplant and the potato.
Put a parchment paper sheet on a baking tray.
Place on it the eggplant and potato slices and pour on them 2 tablespoons of vegetable oil.
Sprinkle some salt and bake them for 10 minutes to 350 degrees F/175 degrees C.
Shred the carrot. Shred the zucchini and squeeze out the excess water.
Heat 1 tablespoon of vegetable oil in a skillet.
Put the carrot and the zucchini in the skillet. Season with salt and cook the vegetables.
Make the béchamel sauce: In a saucepan, melt the butter on low heat. Add the flour and mix it with the melted butter until thick. Add the milk and whisk until you make a white sauce. Season it with salt.
Divide in two equal parts the carrot and zucchini mixture.
In a ceramic baking dish, put a layer of eggplant slices, then a layer of carrot and zucchini mixture, a layer of béchamel sauce, a layer of potato slices, another layer of vegetable mixture, and again a layer of béchamel sauce.
On top, sprinkle the grated parmesan.
Bake the moussaka for 25 minutes at 345 degrees F/170 degrees C.
Serve warm!
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Vegetarian Moussaka Recipe (with the Whatever Pan) | Vegetarian Recipe | Best Cookware
Ingredients
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp cinnamon
• 1 tbsp tomato puree
• 400 gr chopped tomatoes
• 1 vegetable stock cube
• 160 gr red lentils
• 2 large aubergines
• 2 potatoes
• 250 gr ricotta cheese
• 50 gr cheddar cheese
• Parsley for garnish
Method
• Preheat oven to 200°C.
• Put the lentils into a bowl. Cover with water and set aside to soak.
• Boil the potatoes for 15-20 minutes until just tender.
• Heat olive oil in your Whatever pan, add the onion and cook over medium heat until soft. •Add the thyme, oregano, cinnamon and cook for 1 minute. Stir in the tomato puree, chopped tomatoes and vegetable stock
• Drain the lentils and stir into the tomato sauce, bring to the boil and simmer for around 20 minutes over medium heat, stirring occasionally, until the lentils are soft. Remove from the pan and set aside. Wash the Whatever Pan.
• Meanwhile, drain the potatoes. Scrape the skin off of the potatoes, then cut into thick slices.
• Heat the Whatever Pan until hot then griddle the aubergine in batches until browned and softened and set aside.
• Spoon half the lentil sauce into the pan, then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.
• In a bowl, mix the ricotta and grated cheddar and spoon the mixture over the aubergines, smooth out to cover the top.
• Bake in the oven for 25 minutes, or until golden brown.
• Garnish with parsley and serve!
Jean Patrique tools used
• The Whatever Pan
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