Mushroom Moussaka

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* Exported from MasterCook *

 

Mushroom Moussaka

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup garbanzo flour

1 teaspoon garlic powder

4 teaspoons dried oregano

1 tablespoon sea salt

1 1/4 cups unbleached flour

1 tablespoon gluten flour

5 1/2 cups water

Cooking oil for sautéing or broiling the

1 medium eggplant

2 cups cashew nuts

1 tablespoon dried basil

1 3/4 teaspoons black pepper

2 tablespoons minced garlic

1 tablespoon olive oil or sesame oil

1 quart sliced fresh mushrooms

2 cups sliced onions

1 cup bulgur

Lemon Cream Dressing

 

Mix the garbanzo flour, garlic powder, 1 teaspoon oregano, and 1/2 teaspoon

salt. Set aside.

 

Mix 1/4 cup unbleached flour with the gluten flour and 1/2 teaspoon salt. Set

aside.

 

Slice the eggplant into 1/4-inch slices; you should get about 24 slices. Pour 1

1/2 cups of water into a bowl. Dip the eggplant into the gluten flour mixture,

then into the water, and finally into the garbanzo flour mixture. Broil or sauté

the eggplant slices on both sides. (If you are broiling them, lightly oil a

baking sheet to prevent the eggplant from sticking; if you are sautéing them,

use only a small amount of oil and a fairly high heat.) Set aside.

 

Blend the cashews and 1 cup of water into a smooth cream. Add 2 cups more water,

the basil, 1 teaspoon pepper, 1 teaspoon salt, and 1 tablespoon each of oregano

and minced garlic. Then bring these ingredients to a simmer, stirring

constantly.

 

Mix the remaining cup of flour with 1 cup of water. Add this to the cashew

mixture and cook until the sauce thickens. Set aside.

 

Heat 1 tablespoon of olive oil in a saucepan. Sauté the mushrooms, onions, and

remaining tablespoon of garlic, teaspoon of salt, and 3/4 teaspoon of pepper.

Cook until the vegetables are soft. Add the vegetables to the cashew sauce and

set aside.

 

Bring 2 cups of water to a simmer and add the bulgur. Cook, covered, for 5

minutes. Uncover and let stand. (The bulgur should be cooked and dry; there

should be no excess moisture in the pan.)

 

Lightly oil a baking dish. Spread the bulgur evenly on the bottom of the dish.

Pour 2 cups of sauce over the bulgur. Layer half of the eggplant on the sauce.

Add 1 1/2 cups of sauce and layer the remaining eggplant slices. Finally, add

another 1 1/2 cups of sauce. (You should have plenty of sauce left over.) Bake

the moussaka at 350 degrees F for about 1 hour. Serve with a rice pilaf.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0103.htm &

ource=friendlyfood & sys=sys "

 

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Per Serving (excluding unknown items): 266 Calories; 9g Fat (28.4% calories from

fat); 9g Protein; 42g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 892mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : Because this dish is time-consuming to make, you may want to save it for

a special occasion. Lemon Cream Dressing complements this moussaka nicely.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lemon Cream Dressing

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup tahini

8 ounces firm tofu (or firm silken tofu

1/4 cup cider vinegar

1 clove garlic -- minced

1/4 cup brown rice syrup (or 1/3 cup honey)

2 tablespoons white miso

1/2 cup water

 

Place all ingredients in a blender and blend until the mixture is smooth. Cool

and use as desired.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0086.htm "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 50 Calories; 4g Fat (70.0% calories from

fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 87mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0