Flashback to Jerusalem
Place your self on a patio overlooking the city of Jerusalem. That was my environment when I was inspired to create this dish. Lead in a slow-food class by chef Nadav Malin, we were taught to cook in a conscious mindset and with an awareness of our senses. I was transported back to Greece, as we thoughtfully steamed the vegetables, simmered the sauce, and thickened the bechamel. My plant based moussaka rendition has been seasonally adjusted from the rich and creamy, comforting recipe (found here) to something that is intended to be eaten on a warm summer day, with a glass of crisp white wine, or lemonade. I moved away from the traditional casserole dish in order to please every single one of your guests’ tastes buds. In this manner, everyone is able to pile up their moussaka however they so, please. I, of course, am not shy of piling my plate with every nutritious, vegan ingredient included in the recipe, so I suggest to you to try the same.
Plant based moussaka- loaded with nutrients
The eggplant in this plant based moussaka is an excellent source of Manganese, Folate, Potassium, Vitamin K, and, Vitamin C. Manganese is great for bone health and is an antioxidant which helps reduce the risk of disease. Folate is needed to make red and white blood cells in the bone marrow, convert carbohydrates into energy. Vitamin K and C are also loaded with benefits that help keep your body healthy. Making this an excellent and healthy addition to your summer recipes or to meal prep for your week for lunches or dinner.
How to find a quality olive oil
I highly suggest utilizing top-quality olive oil in the creation of the lentil ‘meat’ sauce. When you consider quality in terms of oil in your cooking, the health benefits can be copious. “The fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content. Studies suggest that oleic acid reduces inflammation! Monounsaturated fats like this olive oil can withstand high heat without turning bitter or overpowering the dish – it is also amazing as a finishing oil. Bonus! Olive oil also contains high levels of Vitamin E and K. This sauce is made absolutely perfect with a smidge of cinnamon and cloves, along with other herbs, and a touch of coconut sugar to complete a smooth, yet hearty vegan base to this delicious plant-based summer recipe.
If you are feeling a bit more adventurous, and crave adding this vegan moussaka to another dish, it pairs well over top of a Greek salad. But my absolute favourite finishing touch to this plant-based summer recipe is my vegan feta, made with tofu. Who said you can’t find a great, flavourful vegan alternative to feta? This Greek girl sure has and you can trust me, you’ll become obsessed.
