any reallllly good moussaka recipe minus eggplant or meat please.
Answer:
Try zucchini and for a meat substitude, I used TVP textured vegetable protein, you can find at bulk food store or at health foods store, some grocery stores own it there natural and health food section.
I am a former chef in Canada, and within my catering days used this method when having to own a vegetarian preference for funtions. You can make the podium sauce as you would with meat, individual when you saute your onions add the TVP, later cook slightly to brown, then you spices and tomato products.
I roasted my potoatos, slice them and toss them contained by oil and seasoning, grill the zucchini, after layer it as surrounded by regular Moussaka, as for the sauce ( I add a touch of cinnimon), if your not surrounded by to dairy, you can make a veggie bechemel beside a roux, veggie stock and blend it with silken tofu.
If you will use a touch of dairy, I used a bit of parmesan cheese and mixed surrounded by a few breadcrumbs with melt margarine, this helps near browning and make a firmer crust, jusrt sprinkle it on until that time you bake it, but again as it is not a meat dish, your with the sole purpose need is to warmness it through, so do not overcooked it, 45-50 minutes.
try allrecipes.com
however, moussaka is an eggplant dish traditionally.
MOUSSAKA
Contrary to common belief, MOUSSAKA funds "casserole" and not Eggplant which moussaka(s) is identified with. The word for "eggplant" surrounded by Greek is MELITZA'NA -- so the recipe could/should be titled "Moussaka Melitza'na." So much for today's Greek lesson. *s*
This recipe is for Eggplant and Potato (patA'tes) Moussaka. You can leave out the potatoes if you choose; this will cause for a less substantive dish and you can add on rice as a side dish. You can also substitute zucchini in place of the eggplant.
This dish is excellent for a buffet and not as difficult to craft as it may seem. You can also prepare this a sunshine ahead and after it is baked, store it in the refrigerator and reheat at in the order of 300 degrees, covered near foil.
YOUR TOOLS
along with a milieu size square or rectangular roasting pan.
Temp: 375 degree
1 Hour
SERVES: 6-8
INGREDIENTS
3 Medium sized eggplants (unpeeled) or 6 zuchinni
4-5 Potatoes Medium sized (peeled)
2 Large onions - chopped fine
1 Can Tomato paste
1/4 Cup Red wine
1 Cup Parmesan cheese - freshly grated
1 lb. Ground beef or Lamb or NO MEAT
3 T Fresh parsley - chopped fine
1/4 tsp. Cinnamon
Dried bread crumbs
White Sauce (recipe below)
PREPARATIONS
EGGPLANT or ZUCHINNI: Rinse lower than cool water. Set aside to dry or pat dry beside paper towel. Cut past its sell-by date ends. Slice about 1/2 inch sticky rounds.
(Some people have a feeling that eggplant has a slight bitterness; to counteract this possibility, I lay out the slices in black and white towels and VERY LIGHTLY sprinkle with saline and let stand for nearly 15 minutes. Then LIGHTLY sprinkle with pepper.)
Fry eggplant QUICKLY surrounded by butter or cooking oil until golden brown. You want the eggplant to remain firm. Remove to a platter.
POTATOES: Peeled and sliced THIN. Keep them within a bowl of cool water to prevent browning while assembling the moussaka. Before assembling moussaka, drain potatoes thoroughly.
GROUND BEEFor LAMB: In instruct to cut down the use of "fat", I sprinkle my skillet with a standard lamp dusting of salt and consequently brown the meat over medium dignified heat.
ONIONS: Add onions to skillet, decrease temperature, and cook for roughly 10 minutes.
TOMATO PASTE: Dilute the tomato paste near the wine and about 1/2 cup of marine.
Add the parsley and cinnamon; salt and pepper to essence. Pour over meat and onions. Simmer over LOW heat, stirring frequently until juice is completely reduced. Remove from heat.
WHITE SAUCE
4 T Butter
6 T Flour
2 C Hot milk (not boiled)
1/2 tsp. Salt
2 Egg yolks, powerfully beaten
Dash of Nutmeg
SAUCE PREPARATION
In surrounding substance size bowl, beat the egg yolks beside your whisk; set aside.
In medium size sauce container over medium grill, melt 4 Tablespoons butter and blend within the flour, stirring steadily until butter is absorbed into the flour. Add saline.
When bubbling slightly, REDUCE heat to LOW; affix the hot milk SLOWLY, stirring constantly. Continue cooking over low heat until smooth and thicken to medium consistency.
Remove from grill and add nutmeg.
Pour finished sauce over the routed egg yolks SLOWLY and stir constantly. Set aside.
LIGHTLY grease (I use vegetable oil) the roasting pan. Sprinkle a veil of bread crumbs on bottom of roasting pan.
Beginning near eggplant or zuchinni, begin layering: eggplant or zuchinni, potatoes, meat. Each cloak should be sprinkled lightly near bread crumbs and Parmesan cheese. Your TOP layer should be eggplant or zuchinni.
POUR white sauce evenly over the top. The sauce will form a gelatinous crust on top of the Moussaka when baked.
Sprinkle near remaining cheese and bread crumbs.
BAKE at 375 degrees for 1 hour, or until golden brown.
Remove from oven and tolerate stand about 15 minutes previously cutting into squares.
You can practically make a moussaka near only potatoes and zucchini or mushrooms or beans topped near a bechamel, but it isn't real moussaka anymore and will loose its typical morsel.
wineduchess, I have no impression how you came up next to the word "casserole" and in which style you found its roots.
The word moussaka comes from the Arabic "chilled" and although it is a typically Greek dish, it exists all over the Middle East.
In Greece it is associated near eggplants and I have never hear anyone call it "moussaka melitzana".
replace the eggplant with pumpkin zuchini capsicum and feta cheese
More Questions & Answers...
Answer:
Try zucchini and for a meat substitude, I used TVP textured vegetable protein, you can find at bulk food store or at health foods store, some grocery stores own it there natural and health food section.
I am a former chef in Canada, and within my catering days used this method when having to own a vegetarian preference for funtions. You can make the podium sauce as you would with meat, individual when you saute your onions add the TVP, later cook slightly to brown, then you spices and tomato products.
I roasted my potoatos, slice them and toss them contained by oil and seasoning, grill the zucchini, after layer it as surrounded by regular Moussaka, as for the sauce ( I add a touch of cinnimon), if your not surrounded by to dairy, you can make a veggie bechemel beside a roux, veggie stock and blend it with silken tofu.
If you will use a touch of dairy, I used a bit of parmesan cheese and mixed surrounded by a few breadcrumbs with melt margarine, this helps near browning and make a firmer crust, jusrt sprinkle it on until that time you bake it, but again as it is not a meat dish, your with the sole purpose need is to warmness it through, so do not overcooked it, 45-50 minutes.
try allrecipes.com
however, moussaka is an eggplant dish traditionally.
MOUSSAKA
Contrary to common belief, MOUSSAKA funds "casserole" and not Eggplant which moussaka(s) is identified with. The word for "eggplant" surrounded by Greek is MELITZA'NA -- so the recipe could/should be titled "Moussaka Melitza'na." So much for today's Greek lesson. *s*
This recipe is for Eggplant and Potato (patA'tes) Moussaka. You can leave out the potatoes if you choose; this will cause for a less substantive dish and you can add on rice as a side dish. You can also substitute zucchini in place of the eggplant.
This dish is excellent for a buffet and not as difficult to craft as it may seem. You can also prepare this a sunshine ahead and after it is baked, store it in the refrigerator and reheat at in the order of 300 degrees, covered near foil.
YOUR TOOLS
along with a milieu size square or rectangular roasting pan.
Temp: 375 degree
1 Hour
SERVES: 6-8
INGREDIENTS
3 Medium sized eggplants (unpeeled) or 6 zuchinni
4-5 Potatoes Medium sized (peeled)
2 Large onions - chopped fine
1 Can Tomato paste
1/4 Cup Red wine
1 Cup Parmesan cheese - freshly grated
1 lb. Ground beef or Lamb or NO MEAT
3 T Fresh parsley - chopped fine
1/4 tsp. Cinnamon
Dried bread crumbs
White Sauce (recipe below)
PREPARATIONS
EGGPLANT or ZUCHINNI: Rinse lower than cool water. Set aside to dry or pat dry beside paper towel. Cut past its sell-by date ends. Slice about 1/2 inch sticky rounds.
(Some people have a feeling that eggplant has a slight bitterness; to counteract this possibility, I lay out the slices in black and white towels and VERY LIGHTLY sprinkle with saline and let stand for nearly 15 minutes. Then LIGHTLY sprinkle with pepper.)
Fry eggplant QUICKLY surrounded by butter or cooking oil until golden brown. You want the eggplant to remain firm. Remove to a platter.
POTATOES: Peeled and sliced THIN. Keep them within a bowl of cool water to prevent browning while assembling the moussaka. Before assembling moussaka, drain potatoes thoroughly.
GROUND BEEFor LAMB: In instruct to cut down the use of "fat", I sprinkle my skillet with a standard lamp dusting of salt and consequently brown the meat over medium dignified heat.
ONIONS: Add onions to skillet, decrease temperature, and cook for roughly 10 minutes.
TOMATO PASTE: Dilute the tomato paste near the wine and about 1/2 cup of marine.
Add the parsley and cinnamon; salt and pepper to essence. Pour over meat and onions. Simmer over LOW heat, stirring frequently until juice is completely reduced. Remove from heat.
WHITE SAUCE
4 T Butter
6 T Flour
2 C Hot milk (not boiled)
1/2 tsp. Salt
2 Egg yolks, powerfully beaten
Dash of Nutmeg
SAUCE PREPARATION
In surrounding substance size bowl, beat the egg yolks beside your whisk; set aside.
In medium size sauce container over medium grill, melt 4 Tablespoons butter and blend within the flour, stirring steadily until butter is absorbed into the flour. Add saline.
When bubbling slightly, REDUCE heat to LOW; affix the hot milk SLOWLY, stirring constantly. Continue cooking over low heat until smooth and thicken to medium consistency.
Remove from grill and add nutmeg.
Pour finished sauce over the routed egg yolks SLOWLY and stir constantly. Set aside.
LIGHTLY grease (I use vegetable oil) the roasting pan. Sprinkle a veil of bread crumbs on bottom of roasting pan.
Beginning near eggplant or zuchinni, begin layering: eggplant or zuchinni, potatoes, meat. Each cloak should be sprinkled lightly near bread crumbs and Parmesan cheese. Your TOP layer should be eggplant or zuchinni.
POUR white sauce evenly over the top. The sauce will form a gelatinous crust on top of the Moussaka when baked.
Sprinkle near remaining cheese and bread crumbs.
BAKE at 375 degrees for 1 hour, or until golden brown.
Remove from oven and tolerate stand about 15 minutes previously cutting into squares.
You can practically make a moussaka near only potatoes and zucchini or mushrooms or beans topped near a bechamel, but it isn't real moussaka anymore and will loose its typical morsel.
wineduchess, I have no impression how you came up next to the word "casserole" and in which style you found its roots.
The word moussaka comes from the Arabic "chilled" and although it is a typically Greek dish, it exists all over the Middle East.
In Greece it is associated near eggplants and I have never hear anyone call it "moussaka melitzana".
replace the eggplant with pumpkin zuchini capsicum and feta cheese
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