GREEK WEEK: VEGAN MOUSAKKA

Greek IslandsIn the spirit of shaking things up a bit, I thought I’d try my first themed week last week. I went for Greek. Bit of a no brainer given its rhyming qualities, but a fun experiment nonetheless.

My first Greek dish of the week was Vegan Mousakka with a Pine Nut topping from a food blog called Post Punk Kitchen.

It was super easy to make and there was nothing too foodie about the shopping list, as long as you can find some fresh tofu. I couldn’t find arrowroot powder, which if you didn’t know, is used as a thickening agent and has excellent healing properties. Corn flour would no doubt be a good alternative if you have that to hand – I used Biona Coconut flour. It’s only a teaspoon, so use what you’ve got available to you. To keep it gluten free, I left out the bread crumbs.

Head over to Post Punk Kitchen to check out the recipe:
http://www.theppk.com/2010/07/eggplant-potato-moussaka-with-pine-nut-cream/

The shopping list:

3-4 aubergines
3-4 courgettes
Just over 1/2 kg of baking potatoes
4 shallots
4 cloves of garlic
2 cans of crushed tomatoes
2 lemons

1/2 kg soft tofu
Pine nuts
Arrowroot powder or other thickening agent (eg. corn flour)
Vegetable broth or red wine

Oregano
Ground cinnamon
Nutmeg
1 bay leaf

Olive oil
Seasoning

Optional: breadcrumbs

Vegan Moussaka