Eggplant Potato Moussaka with Pine Nut Cream

This is one of my favorite recipes from Veganomicon. I have said this before, and I am going to say it again. People, buy this cookbook. Not a vegan? Buy this cookbook anyway. It will change your perception of vegan food forever.

This recipe is time consuming but worth every second. If you are strapped for time, roast the veggies and make the sauce the day before. They will absolutely hold up in the fridge overnight. I am so glad that this recipe is now online and I am able to share it with you. The sauce recipe has become the basis for almost every pasta sauce I make. If anything, make the sauce and serve it over some spaghetti squash or whole wheat pasta.

Eggplant Potato Moussaka with Pine Nut Cream

The photo above is from the Post Punk Kitchen,

Recipe by IsaChandra
Serves 8
Time: 1 1/2 hours, much of it active

The full recipe can be found on her website, The Post Punk Kitchen. This recipe calls for 1/2 cup pine nuts. Pine nuts can be expensive, but they are really worth it in this dish. If you simply can’t bear the thought of spending $14 a pound for pine nuts, you can substitute cashews. If you opt for this, make sure you soak the cashews for 30 minutes to ensure they blend properly into the tofu. You can use any leftover cashews to make Mac & Shews.


One thought on “Eggplant Potato Moussaka with Pine Nut Cream

  1. Pingback: Pasta Alternative: Spaghetti Squash | cucina_kristina

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