Moussaka Frankenstein

[mudita88]

L and I cooked up a vegetarian moussaka storm last night! It took quite a bit longer than we had anticipated, but Oh. My. God. was it delicious!

We cobbled it together from 2 existing recipes plus our own brains (hence the Frankenstein):

It was based on a moussaka recipe from foodnetwork.com. That gave us the overall structure and proportions.

Comments

[aprilstarchild]

You could try silk's soy creamer instead of soymilk--it's thicker.

It *is* trickier to make soymilk-based sauces thicken up. I'm a huge fan of a tbsp or so of cornstarch dissolved in a little soymilk, if a sauce won't thicken.

Veganomicon, a cookbook by Isa Chandra Moskowitz, has a moussaka cream made out of pine nuts. I can't find the cookbook right now, but maybe google?

[ext_141952]

Veganomican rocks! Haven't gotten too into it yet, but her vegan cupcake cookbook is my go-to guide! The cornbread from Veganomican was lovingly made for me while I was at a retreat last month - I could have eaten the whole pan!

I haven't experimented with pine nuts yet, but have heard they have similar properties for becoming very thick & creamy.

[jkrissw]

I tried to make some instant chocolate pudding with soy milk.... and ended up with chocolate soup.

[aprilstarchild]

LOL! What brand of instant pudding? I wonder if it's meant to react to something specifically in dairy milk?

[jkrissw]

Jello instant sugar-free. You're probably right - a chemistry thing.