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Sunday, 17 February 2013

Vegan Moussaka

Tom here,

This is a recipe from one of the rare times that I manage to persuade my housemates to cook vegan for an evening, and is actually gluten free as well, but sadly Jess wasn't there to appreciate it.

My family have a very obscure relative that none of us have ever met who has an apartment in Bulgaria, and for the last few summers they've been kind enough to let us go out there and use it. It's in the little seaside town of Ravda. Lots of amazing fresh fish and beaches and sun, I'd probably struggle to eat as a vegan now but at the time it was great. One of our favourite dishes was the moussaka at the nearest restaurant called cremi (spelled cvemi of you're ever in the area - near the luki apartments on the sea front, very nice and even better they have good service!)

Anyway hunger induced ramblings aside - here's my attempt at recreating this dish. I didn't use any lentils or meat substitute but these could be easily added and (green particularly I think) would make a nice addition.

Ingredients:

3 Aubergines
2 Courgettes
1 Pepper
1 1/2 cans Chopped Tomatoes
1 medium Red Onion
2 cloves Garlic
1 small glass Red Wine
1 tbsp fresh Thyme
1 tbsp Tomato Paste
Salt and Pepper to taste
1 pack of Clearspring Firm Silken Tofu
120g Pine Nuts
1 clove Garlic
1 tbsp Arrowroot (or cornflour)
More Salt and Pepper

Method:

First off cut the aubergines into slices a centimetre thick, rub with salt and the place in a colander with a weight on top
Leave theme for a couple of hours (This is to remove the bitterness from the aubergines)
Halve the pepper and grill or bake until soft
Next slice the courgettes lengthways onto strips and place on a grill tray
Rub the aubergines slices with garlic and then coat thinly with flour
Place the aubergines next to the courgettes on a grill tray
Grill on either side until browned, then heat your oven to 180 degrees celsius
Now for the sauce, chop the red onion into slices and fry in a little oil until soft
Crush the garlic and add, and fry for another minute or so
Add the tomato paste, wine and thyme and reduce for a minute or two
Add the chopped tomatoes
Chop up the pepper finely and add
Stir through, season and simmer for 15-20 minutes
For the topping, toast and crush the pine nuts using a pestle and mortar
Blend the tofu, garlic, seasoning, flour and pine nuts together with a hand blender
Once everything is ready, start to assemble the moussaka in a baking tray
Place a layer of aubergines, then courgettes, then cover with the tomato sauce
Repeat until you run out of ingredients or you are an inch from the top of the tray
Cover with the tofu mixture
Bake until the tofu is set and golden around the edges, around 30-40 minutes
Serve and enjoy! We made some wedges and salad to go with it

Hope you enjoy the recipe, let us know any comments at twocooksoneblog@gmail.com
























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