All posts tagged zucchini

Veganomicon Eggplant-Potato Moussaka with Pine Nut Cream

Published April 11, 2011 by Vegan Derby Cat Party

Okay, the first thing I should tell you is that I made an almond cream, instead of the pine nut cream. Pine nuts are expensive, and I had about 1/4 c. of sprouted (soaked & dried) almonds just waiting to be used up. I did get the idea from them though; they mention somewhere else in the book that they used almonds for pine nuts in a recipe. I’d be curious to taste the pine nut version though, because I thought the cream sauce came out a bit too lemony, and my changing the flavor profile like that could certainly be why. If making this with almonds, I’d recommend dropping the lemon juice from 3 tbsp to 1 tbsp. Though it was less noticeable when everything was mashed up on the plate. ; )

The second thing is the cinnamon. I was free handing it, and I forgot this cinnamon shaker gets crazy sometimes, so I ended up with more like a 1 – 1.5 tsp. instead of the 1/4 tsp. called for in the recipe. You could definitely smell it as the sauce was simmering, but it ended being really good and not overpowering at all. Of course I like cinnamon in savory dishes, so it was a happy accident for me.

Third, I don’t know if I made 1/4″ slices or not. I was pretty confident that I was until I was assembling, and then I wasn’t so sure. Maybe they could have been thinner? It all worked out. Also, I weighed out the pound of eggplant and zucchini at the store, but I bought a big bag of potatoes. So I just kinda approximated the amount based on what the first two sliced up like. I ended up using 4 medium potatoes.

Last, I cut the oil down a bit. After misting the pot that I made the sauce in, I just used some of the veggie broth to splash in when the shallots got dry.

And on to the pix!

First I sliced up all the veggies and got them roasting. The potatoes roast a little longer than the other two.

As soon as the zucchini cool, squeeze out all the extra water.

Shallots & garlic!

The sauce after simmering.

Almonds and lemon juice for the cream sauce.

Two layers of eggplant, potatoes and sauce and then half the bread crumbs & the zucchini.

Last layer topped with sauce and bread crumbs.

Smothered in cream sauce.

Looking good and smelling amazing.


This was really good. Like a wonderful vegetable lasagna, without noodles. I had never made or even heard of mousakka before, and apparently it’s a Greek dish that’s traditionally made with lamb, tomatoes, eggplant and topped with a cheese sauce. I even dismantled a piece of the leftovers and used it to make an AMAZING pizza a couple of days later. The only thing I would change would be the lemon, but that’s just my personal preference. It was yummy and made a lot!


Raw Zucchini Pasta with Kalamata Marinara

Published March 24, 2011 by Vegan Derby Cat Party

Here is a quick raw pasta dish I threw together today for lunch. Since I started drinking green smoothies I’ve been craving more and more raw food. After a particularly stressful morning today, I decided I deserved something nice for lunch. This is like a puttanesca meets marinara sauce. I like to use the large shredder disc of my food processor to make my zucchini pasta. It’s really fast, and doesn’t require a spiralizer, a mandoline, or labor intensive peeling and slicing. Besides being way easier, I’ve always preferred bite size shapes to noodles, so this works for me quite well! ; ) I may crumble some cooked tempeh into the sauce later to make a little more substantial dinner.

Raw Zucchini Pasta with Kalamata Marinara

3 medium zucchini, shredded

2 medium tomatoes, quartered
1/2 red bell pepper, quartered
1+ tbsp. of chopped sun dried tomatoes (mine were soaked in olive oil)
1/4 c. of pitted kalamata olives
2 tsp. capers
3 cloves garlic
1 large handful of parsley
2 tsp. fresh thyme
1/2 tsp. dried oregano
pinch of crushed red pepper flakes, optional
salt & pepper


1. Use large shredder disc of a food processor to make zucchini pasta. Set aside.

2. Change to metal processor blade and add all other ingredients to food processor. Pulse until well combined, or until desired texture is reached. I let it blend for a minute or two.

3. When ready to serve place “pasta” into dishes and top with sauce. I topped it with some nutritional yeast for protein & B vitamins!

30 Minute Vegan’s Rawvioli Provencale

Published February 8, 2011 by Vegan Derby Cat Party

I was planning on making this dish last night along with the Raw Pasta Puttanesca, as suggested by the book, but I ended up too sleepy to do much except soak the cashews and macadamias. The recipe called for a macadamia/pine nut combo in different ratios but I subbed these instead for expense reasons. They have a basic nut cheese recipe in the book that is basically this same one, and encourages you to try different combinations, not forgetting to check the chart for appropriate soak times. Cashews and macadamias need 1-2 hours according to the reference, but I ended up soaking mine overnight! (I only added 1 c. of water to the recipe versus 1 1/4 to 1 1/2 that they said, and it was still a little thin, so this may have to do with all that additional soak time.)

I got out of work for lunch a little early today, and decided to give this a try. I was able to whip these up in about 15 minutes. I was in a hurry, so I used my santoku knife to slice the zucchini and they were not as thin as called for in the recipe, so I ended up using a whole one, instead of the recommended 1/2 for 16 rawviolis, but it was good anyway!

You can see I still had quite a lot left after making 17 rawviolis!

I served them with some daikon sprouts drizzled with a little balsamic dressing.

These were a nice light lunch, and would definitely make a great salad course for a dinner. I can see why they recommend these as an appetizer or side dish. I had about 2 cups left of the nut cheese to which I added more nutritional yeast and more fresh herbs to make a sort of pesto for pasta later for dinner… but you’ll have to wait to see that post for now : ) Overall this was a tasty dish, and the massive amounts of nut cheese the recipe produces could definitely make tons of these if you have the zucchini or the need.

And here is Boris, crying like he does every time I come home for lunch and don’t give him the appropriate attention! hah ; )

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