Vegan Moussaka And It’s Prostate Cancer Awareness Month

Moussaka with Cashew Tofu Cream

Serves: 6-8   Time: 1 ½ hours   Preheat Oven: 400°F

Vegetable layer:

• 3 tbsp. olive oil or more for brushing, plus more for pans
• 1 pound eggplant
• 1 pound zucchini (I mixed with yellow crookneck squash.)
• 11/2 pounds large russet potatoes
• Sea Salt

Moussaka Recipe

Prepare Vegetables:

• Preheat the oven to 400°F.
• Line three large baking sheets with parchment paper generously and oil the sheets with olive oil Wash the eggplant, and zucchini, and trim stems.
• Scrub and peel the potatoes. Slice the eggplant, zucchini and potatoes lengthwise into approximately ¼-inch thick.
• Arrange the vegetable slices by kind on separate baking sheets in a single layer; do not overlap the slices.
• Brush with olive oil, and sprinkle with a little sea salt.
• Roast the pans of zucchini and eggplant for 15 minutes or until tender. (The potatoes will take longer 20-25 minutes.)
• Remove from oven

Meanwhile, prepare the tomato sauce.

• Place the oil and minced garlic in a large heavy duty saucepan over medium heat.
• Fry garlic for 30 seconds, add the shallot and cook until translucent, 3-4 minutes.
• Add the wine and simmer to reduce slightly, about 2 minutes.
• Add the crushed tomatoes, oregano, cinnamon, bay leaves and salt.
• Partially cover and simmer over medium-low for 12 minutes, stirring occasionally.
• The sauce should reduce slightly.
• Turn off heat, remove bay leaves.

Make cashew tofu cream:

• In a food processor, blend cashews (remember to drain the liquid) and oil, scraping the sides with rubber spatula, until creamy paste forms.
• Add the remaining cashew tofu cream ingredients. Blend until completely creamy and smooth.

Assemble the moussaka, Opa!! You’re on the homestretch!

• Generously rub a 9×13 casserole with olive oil and preheat the oven again 400°F.
• Spread ¼ cup sauce in the pan, then add in successive layers in order of eggplant, potatoes, sauce and half of the bread crumbs.
• Spread the zucchini on top of this.
• Top with a final layer each of eggplant, potatoes, sauce and bread crumbs.
• Use a spatula to evenly spread the cashew cream over the entire layer. (I used my metal frosting spatula)
• Decorate the top by scattering the pine nuts (I completely forgot) and a healthy drizzle of olive oil.
• Dust generously with oregano, and a pinch of nutmeg.
• The nutmeg is a must as it with it’s subtle flavor pulled this mixture all together.

*Regarding covering the casserole with eggplant skin peelings; that’s how my Mom did hers, and how I learned to do mine. But, I haven’t seen a Moussaka recipe that calls for this step. So I omitted. (I’m going to ask my Greek friend Cynthia, if that’s what her dad did with his?)

Bake covered with foil for 45 minutes, uncover and bake for another 15 minutes, then broil the top for 2-4 minutes until browned spots appear, (for the authentic Greek homemade casserole touch). For easier slicing, let cool for 10 minutes.

I served this with a gorgeous tossed green salad with chunked up honeydew melon, red bell pepper slices and walnuts, drizzled with olive oil and our own homemade red wine vinegar. (I’ll save that fun story of how we got a “hundred year old”, ‘vinegar mother’ in a trade made at a little league game.)