Wednesday, July 27, 2011

Vegetarian Moussaka

I have been drooling over the idea of making a moussaka for the past few weeks. I have been making all kinds of things with eggplants lately and figured this would be a fun new twist. I found a recipe and modified it for my purposes. It was amaaazing. We can't wait to have leftovers for lunch tomorrow. This makes enough for a full tray.


  • 2 eggplants, peeled, sliced in 1/2 inch slices
  • 2 baking potatoes, cooked, peeled, sliced in 1/2 inch slices
  • boca crumbles
  • 1 onion
  • 4 garlic cloves
  • veggie broth
  • parsley
  • cinnamon
  • cajun spice
  • salt
  • pepper
  • evoo
  • splenda
  • tomato puree
  • tomato paste
  • breadcrumbs
  • egg whites
  • parmesan cheese
  • 1 stick of butter
  • 1/2 C flour
  • 2 cups milk
  • pinch of nutmeg

  1. Dip eggplant slices in egg, coat in breadcrumbs, and place on baking pan
  2. Bake slices at 400 for 20-30mins
  3. Lower the oven to 350
  4. Saute crumbles, onions, garlic in evoo in pan
  5. After cooking properly, add tomato paste, puree, broth, spices, sugar
  6. Melt butter over stove, slowly wisk flour in, add milk slowly
  7. Simmer and stir until it thickens
  8. Stir in 4 eggwhites and a pinch of nutmeg
  9. Return to heat and stir until it thickens
  10. Lightly grease the baking pan
  11. Sprinkle the pan with breadcrumbs
  12. Coat first layer with potatoes
  13. Layer eggplant over the potato layer
  14. Add meat sauce over the eggplant layer & Sprinkle with 1/3 of the cheese
  15. Layer another eggplant coat & Sprinkle with 1/3 of the cheese 
  16. Pour the thickened b├ęchamel sauce over the top layer, allowing it to drip down the edges, smooth it out
  17. Cover with the rest of the parmesan
  18. Bake at 350 for 35-45 minutes or until the sauce is browned on top
  19. Let it sit and cool for 10-15 minutes
  20. Enjoy!

Monday, July 25, 2011

Vegetarian Tagine Cooking

My mom got us this beautiful piece for our anniversary this year, and imagine my excitement when I found out I could cook in it!

A tajine, or tagine (Berber: tajin), is a dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
I attacked my first vegetarian tagine meal tonight and thought I would share it with you. The only change I would make is less spice. My hubby's sensitive tongue couldn't handle it and my sinuses were instantly cleared and my eyes teared. But, with a spicy tongue I enjoyed every bit of it.


  • tofu
  • veggie-sausage
  • couscous
  • sweet vidalia onion
  • frozen carrots
  • garlic
  • veggie broth
  • cinnamon
  • turmeric
  • berbere
  • creole spice
  • black pepper
  • paprika

  1. sautee tofu, sausage, and onions in evoo
  2. place couscous and spices and broth in tajine
  3. place garlic, carrots and sautee into tajin
  4. place tajin into oven at 300 degrees
  5. keep an eye and make sure there is fluid in the dish to cook through
  6. At around 45 minutes make sure your couscous is cooked and soft
  7. Remove from oven (make sure to remember the tajin is hot - my bubbling swollen thumb is still soaking in icy water)
  8. Enjoy!


Friday, July 8, 2011

Eggplant Parmesan Recipe

As a longtime vegetarian I have long enjoyed a good eggplant parm. This year I decided to try my hand at making my own parms. Working out good so far. A number of people have tried it and oogled... the key is the splenda and red pepper ;)

  • 2 large eggplant
  • evoo
  • breadcrumbs
  • eggbeaters
  • marinara sauce
  • mozarella
  • ricotta
  • parmesan
  • basil
  • red pepper
  • salt and pepper
  • splenda

  1. Preheat oven to 400
  2. Cut the ends off the eggplants, use a vegetable peeler to skin the eggplant, and then slice it into thin rounds.
  3. Make an eggwash with eggbeaters and a splash of water in one bowl
  4. Make a bowl with breadcrumbs
  5. Coat pan with evoo and turn on med-high
  6. One by one coat eggplant slices with egg (allowing extra to drop off first), dipping in breadcrumbs, placing in pan to brown
  7. As they brown remove them and place them into a baking dish layered with paper towels to soak up evoo
  8. Get a large baking disk, layer with sauce, eggplant slices, mozarella, red pepper spice, sauce, eggplant slice, ricotta, sprinkle of splenda, sauce, eggplant slices, sauce, mozarella, salt and pepper, red pepper spice, parmesan, basil
  9. Place into oven and bake until sauce bubbles - about 15-20min


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