Meatless Moussaka
This is an excellent vegetarian Moussaka, it has all of the taste of a regular meat dish. Many people these days even it they are not a vegetarian like to limit the amount of animal fats in their diets. The topping on this recipe has a little twist of flavour that I was able to coax out of a terrific restaurant owner's son. I won't say which one, only because if his Mom or Dad found out I got it from him, I just don't want to think what they would do!
Recipe
Peel and slice potato's about 3/8 of an inch thick, then place a single layer of them on the bottom of a 8 X 8 inch cake pan.
Slice either eggplant or zucchini (enough to make two single layers) lengthwise 3/8 of an inch thick, place on paper towel and sprinkle with salt, let them sit for a half hour, then dab off the excess liquid with paper towel.
In a deep sauce pan saute one small diced onion in two tablespoons of margarine. Take off heat and add two 12 ounce packages of Yves Ground Round, one 14 oz can of tomato sauce, one tablespoon of Greek oregano, 1 1/2 teaspoons of cinnamon, one egg and salt and pepper to taste. Mix together well. Put half of the mixture over the potatoes, then place a layer of the squash on the top of mixture. Put the rest of the mixture over the squash and top with the last layer of squash.
In a blender crack in 7 eggs, half cup grated parmesan, one tablespoon orange zest, 1/4 cup of orange juice concentrate, 4 oz of sour cream, 1/3 cup of milk, one teaspoon of cinnamon, pinch of nutmeg and salt and pepper to taste. Blend together for about 30 seconds, then pour over top of squash. Bake in a pre-heated 350 degree oven for about one and a half hours, making sure the top does not over brown, you may have to drape top with aluminum foil to prevent burning. The topping when taken out of the oven will fall, this is not at all bad, it is suppose to do this. ENJOY!!!!!! Please leave your thought on the Blog page, by clicking on the highlighted comment tab.
Peel and slice potato's about 3/8 of an inch thick, then place a single layer of them on the bottom of a 8 X 8 inch cake pan.
Slice either eggplant or zucchini (enough to make two single layers) lengthwise 3/8 of an inch thick, place on paper towel and sprinkle with salt, let them sit for a half hour, then dab off the excess liquid with paper towel.
In a deep sauce pan saute one small diced onion in two tablespoons of margarine. Take off heat and add two 12 ounce packages of Yves Ground Round, one 14 oz can of tomato sauce, one tablespoon of Greek oregano, 1 1/2 teaspoons of cinnamon, one egg and salt and pepper to taste. Mix together well. Put half of the mixture over the potatoes, then place a layer of the squash on the top of mixture. Put the rest of the mixture over the squash and top with the last layer of squash.
In a blender crack in 7 eggs, half cup grated parmesan, one tablespoon orange zest, 1/4 cup of orange juice concentrate, 4 oz of sour cream, 1/3 cup of milk, one teaspoon of cinnamon, pinch of nutmeg and salt and pepper to taste. Blend together for about 30 seconds, then pour over top of squash. Bake in a pre-heated 350 degree oven for about one and a half hours, making sure the top does not over brown, you may have to drape top with aluminum foil to prevent burning. The topping when taken out of the oven will fall, this is not at all bad, it is suppose to do this. ENJOY!!!!!! Please leave your thought on the Blog page, by clicking on the highlighted comment tab.