Vegetarian Moussaka

Prep Time: 30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2-3 Hrs

Recipe Yield: 8 to 10 servings

Ingredients

1 eggplant, thinly sliced
1 tablespoon olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese


Sauce:

1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese

Instructions

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. Preheat oven to 375 degrees F (190 degrees C).

3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; put aside. Adding more oil if necessary, brown potato slices; put aside. (This step takes the longest; to save time, use a grill if you have one.)

4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Cover and bake in preheated oven for 25 minutes.

6. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.

7. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.


Source: http://allrecipes.com//Recipe/vegetarian-moussaka/Detail.aspx

Fresh Guacamole

Ingredients:

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
Dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Instructions:

1 Cut avocados in half, then scoop out the avocado and put into a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Add small amount of chili to taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.


Serve with tortilla chips, along with salsa and sour cream.



Recipe Source: http://simplyrecipes.com/recipes/perfect_guacamole/

Veggie Toastie

Ingredients:

(Makes 2 sandwiches)

4 slices of whole wheat bread
Tbsp butter
Two or three types of sliced vegetables (e.g. tomato, carrot, bell pepper, onion, mushroom, zucchini, squash, sweet potato)
4 thin slices of cheese
Optional fillings: avocado, alfalfa sprouts, lettuce, herbs


Instructions:
1. Cover one side of each bread with butter.

2. Grill the vegetables, roast in the oven, or pan-fry using a bit of butter or oil for several minutes.

3. For each sandwich, place buttered side of bread down onto the grill/ panini press/ hot pan. Load on the roasted veggies and cheese, and then cover with the other piece of bread.

4. Cook for 2-3 minutes on medium heat, flipping so that both sides of the bread are browned.

5. Put in optional fillings if desired. Avocado is great in my opinion!!

Enjoy!

Source: Wholefoods cafe from Melbourne, Australia

Guide on soaking and cooking dried beans

Source: http://www.savvyvegetarian.com/

Traditional Dhal

(Thick Indian lentil stew)

Ingredients:

1 ½ cup red lentils (masoor or Lens culinaris)
½ cup yellow moong lentils (the variety with husk/skin removed)
½ tsp salt
pinch turmeric powder
¼ tsp cayenne pepper
1 Tbsp. tomato sauce/pasta/canned diced tomatoes or ¼ fresh tomato, chopped
1 garlic clove, crushed
6 cups boiling water (add more if you wish)


Instructions:

1. Put lentils, salt, tumeric, cayenne pepper, garlic clove, tomato sauce and boiling water into a medium to large-sized pot.

2. Place it on a low-medium heat, and partially cover with lid. (If steam can’t escape, the contents will overflow.)

3. Let it simmer for 30 minutes. It is ready when you can’t tell the two types of lentils apart from each other (very soft consistency).

4. Serve with Basmati rice, Indian naan bread, or even a pita.


Source: http://www.thespicespoon.com/blog/lentils/