Moussaka

Ordinary ingredients that surprised me at how yummily they play together in what is basically a pasta-free vegetarian lasagna.

Moussaka grazie a Heidi

My friend Heidi told me this morning how she made Moussaka recently. I’ve never had it, and even didn’t know what it was. But I made it for dinner tonight, based on her instructions, and my world has changed.

So yummy. I had no idea how deliciously such simple things as eggplant, tomatoes, potatoes and white sauce could come together.

2 tbsp macadamia oil or ordinary olive oil
2 medium potatoes
1 eggplant
1-2 zucchinis

Thinly slice and roast these veggies in the oil for about 30 minutes in a moderate oven. Cooked by not crispy.

Potatoes, eggplant and zucchini ready to roast

2 tbsp macadamia oil or ordinary olive oil
1 400g can of chopped tomatoes
Herbs of choice (I used a few pinches of the Guacamole seasoning mix from Your Inspiration at Home)
1 garlic clove, minced
sea salt
1/2 tsp sugar

Chop the onion and sauté in the oil with the garlic and herbs, until softened. Add the chopped tomatoes and simmer with some salt and a half tsp of sugar (it just brings out the tomato flavour nicely).

50g raw cashews
1 tsp white miso
3 tbsp nutritional yeast flakes
1 cup of water (or so)
1 tbsp macadamia or ordinary olive oil
2 tsp spelt flour

Blend the cashews to a powder (I do this using my Bamix, as usual). Add the yeast flakes and the miso, along with about a quarter cup of water, and blend to a cream.

Heat the oil in a saucepan, stir in the flour and let it come to a slight bubble. Pour in the cashew cream, and add some extra water. Stir continuously – and keep adjusting with water – until it’s nice and creamy and as thick as custard. Add some salt and pepper to taste. I often use a whisk to stir white sauce so it stays lump-free.