Moussaka Dinner

Our Sunday dinner was at my mom’s again. Vcon Moussaka was the main attraction.



Lighting at mom’s is not so good, but here’s the best picture I could get of a slice.

It was very good and we all ate plenty, but if I had just remembered to add a pinch of sweetener to the tomato sauce, it would have been over the top perfection. It was so acidic with the tomatoes and wine, and it’s my own fault for not remembering – rats.

I also took along one of my favorite new recipes, an Urban Vegan tester for braised beans. I just changed up the spices to make it Greek style, and that’s all I can tell you!

Of course broccoli is always on the menu. This night it was steamed and dressed with a lemony garlicky vinaigrette. Here’s my plate.

For dessert I took a batch of one of our gang’s favorite cookies, Wheat Free Vegan Oatmeal Peanut Butter Chocolate Chunk Cookies. It’s from Cookie Madness. This recipe makes only six cookies so I made a double batch. If you haven’t tried them yet, I don’t know what you’re waiting for!

I’ve really been digging the savory oatmeal, so much so that I made a pot of savory quinoa flakes. Someone asked for a recipe for the savory oats. For any kind of savory grains, just prepare them as usual, but instead of adding sweet stuff, mix in salt and pepper, garlic, veggies, soy sauce, tomato sauce, barbecue sauce – whatever strikes your fancy. You could also cook them in vegetable broth instead of water, just like you would do with rice. I have only used quinoa flakes in baking until this week. To cook them takes just 90 seconds, and the flakes have *tails* just like the grains!

I ate mine with broccoli and nooch. It’s so filling and so delicious.

Save room for a cookie!