From: mad4@ellis.uchicago.edu (Bill Maddex)
Newsgroups: rec.food.veg
Subject: GOURMET VEGAN:  French Moussaka
Date: 27 Aug 92 21:15:19 GMT
Reply-To: mad4@midway.uchicago.edu
Distribution: usa
Organization: Pranksters for Peace

I've made this a couple times for special occasions and it's been a big hit. 
It's a bit of work, but then gourmet always is, ain't it?  I serve this w/a 
delicate pate or mousse, a salad of mixed greens and a little fruit in a sharp
vinagrette, and some fairly fruity dessert, several of which I'll try to post
soon.  Ditto on the appetizers.

French Moussaka, from The Now and Zen Epicure, by Miyoko Nishimoto, The Book
Publishing Co, 1991.  I highly recomend this book, one of the two best vegan
gourmet books I've seen.

8-12 small, plump eggplants, preferably Japanese.

1 med onion, minced
1-2 T Olive oil
2z mushrooms, minced
4-5 large shiitake, fresh or reconstituted, minced

1/3 C Rich Brown Sauce (see below)
1 T vegan margarine
1 T flour (I used ww)

12-15z firm toad food, frozen, thawed, squeezed and crumbled
1/3 C walnuts, finely ground
1-2 T tomato paste
1 T dark miso (soy or barley)
1/2 t dried thyme
1/2 t dried rosemary
1+ clove(s) garlic, minced (to taste, but the general flavor is subtle enough
				that you shouldn't overwhelm it)
1-2 dashes ground cinnamon
1/2 C dry breadcrumbs (it takes me about a whole cup)
salt and pepper to taste

Slice eggplants in half lengthwise, make a few deep cuts in the cut side, salt
and place, cut side down in a colander to drain for 20-30 mins.  Rinse under  
cold water and gently squeeze to get out the bitter juice.  Bake at 375 for
about twenty mins, until somewhat soft, then remove and let cool.

While the eggplants are in the oven, saute the onions in olive oil until 
tender.  Place mushrooms and shiitake in a piece of cheesecloth and squeeze 
as much juice as you can into a bowl.  

Add mushroom juice to brown sauce and bring to a low simmer for at least 15
mins.  Melt margarine on med low, and slowly stir in the flour until you get
and evenly toasted roux.  Add the brown sauce, stirring constantly.  

When the eggplants are cool, scoop out the pulp leaving a thin layer lining
the skin.

Add 2/3+ C of the chopped pulp to the onion and mushroom mix, along w/all other
ingredients but crumbs, cinnamon and skins.  Add enough crumbs to thicken and
bind the mixture, then sprinkle in cinnamon.  Season w/salt and pepper, and
adjust seasoning to taste.  Fill the skins w/mixture, place on a lightly
greased cookie sheet and bake about 20 mins at 350, until filling is brown.

Pour a generous serving of brown sauce onto each plate, place eggplant in the
middle and frame w/a couple strips of grilled red pepper, steamed green beans
or asparagus and cherry tomato to get the appearance right.


Rich Brown Sauce

1.5-2 C onions, finely diced
1 C celery, diced
1 C carrots, diced
1 T oil
3 very ripe tomatoes, chopped
1+C red wine
1/2 bulb garlic, sliced (at least eight cloves)
6 dried shiitake
1/2 C mushrooms, sliced
2 T shoyu
1-2 T light miso
1/2 t dried rosemary
1/2 t dried thyme
3.5-4 C good stock (this should be fairly heavy)

4 T vegan margarine
6 T flour (again I used ww)

In a large pot saute onions, celery and carrots in oil, covered until slightly
tender.  Add tomatoes, garlic, shiitake, mushrooms, wine, miso, shoyu and herbs
and bring to a boil.  Add stock and bring to boil; lower heat and simmer at 
least an hour.  Strain though a colander, squeezing as much liquid as possible
from veggies, then discard them.

Melt margarine and stir in flour, cook about two mins on med heat, stirring
constantly.  Stir in the hot stock and whisk until thickened.


Bon appetite.

MADNESS
Newsgroups: rec.food.veg