Supper/Dinner Time! What's on the menu ?

Do you cook the eggplant prior to layering?

Yes, I either roast or fry the veggies for the layers. In this case I will be deep frying them well in advance of assembling the dish. I used to work in Greek restaurant many years ago, which was helpful.

I'm doing a bottom layer of deep fried potatoes slices/rounds, then a layer of eggplant and then a layer of zucchini. All of which I fry ahead of time. On top of the zucchini layer goes the mock meat sauce, and another layer of eggplant and zucchini. I will finally top that with a thick dairy-free bechamel sauce. I will add some vegan shredded cheese to the top of that and bake to perfection.

I might add that I season all the fried or roasted vegetables before assembling the moussaka.

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I made this for lunch this morning,but it was surprisingly good-
I cooked up buckwheat noodles, which is like 4 minutes, added edamame and quite a bit of black kale I had frozen. I've only used frozen fresh kale for smoothies and was surprised how much the texture wilts
Yes, I either roast or fry the veggies for the layers. In this case I will be deep frying them well in advance of assembling the dish. I used to work in Greek restaurant many years ago, which was helpful.

I'm doing a bottom layer of deep fried potatoes slices/rounds, then a layer of eggplant and then a layer of zucchini. All of which I fry ahead of time. On top of the zucchini layer goes the mock meat sauce, and another layer of eggplant and zucchini. I will finally top that with a thick dairy-free bechamel sauce. I will add some vegan shredded cheese to the top of that and bake to perfection.

I might add that I season all the fried or roasted vegetables before assembling the moussaka.

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Man, would I love to be able to get that at a restaurant!
 
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A bowl of leftover mole style black bean & sweet potato chilli topped with melted
Nurishh,diced avocados and a sprinkle of Tajin.
Strawberry & kiwi salad with coconut cream/sweetener.

Oops that was lunch.;)

Dinner was a bowl of leek soup with a sprinkle of yeast flakes plus a drizzle of evo.
Granary baguette with a slice of Vermondo cheese (Lidl), smashed avocado plus a sprinkle
of Tajin.
Strawberries.
 
Bibibop takeout :lick:
We have a new Bibibop and got coupons so I stopped after running some errands. They have a very vegan friendly menu, as well as being gluten and peanut free.
I got purple rice, sweet potato glass noodles, roast broccoli, kale, shredded carrots, red cabbage, black beans, and tofu. All really yummy, with a side of yuzu vinagrette. Some things already tasted well seasoned.
I did not like the tofu though, as it was small baked cubes that were either well pressed or previously frozen.
I don't understand how these dense chewy almost sharp edged cubes that don't even taste like tofu are so popular 🙄

Be careful when you order kimchee! My asked for kimchee for my sons bowl, and wondered why he got cheese>I wasn't watching, but now realized when I said "kimchee' they heard cheese! Good thing I don't care for kimchee :rofl:
 
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I had tempeh marinating in liquid smoke and herbs, but didn't really feel like it. I'd often thought about using it for seitan, so I whirred it up in the processor with garlic and other flavors and vwg and made sausages to steam in IP, and two patties I sauteed and simmered stovetop. I had one of the patties and it was really good! Very soft texture, as the ratio was about 50/50 and kneaded in the processor till warm