Meatless Monday – The Challenge Week 4

This is the last Monday for the October Vegetarian Meatless Monday Challenge. Today’s theme?

Tips for eating out and abroad

Eating at home gives you more control over the ingredients you use in your kitchen. When dining out or travelling abroad, there is no guarantee that what appears on the menu as vegetarian actually is. Here are some things to consider when eating out:

  • soup stock is often animal based
  • fried or grilled foods are often cooked on the same surface as meat
  • wine and other alcoholic beverages may be processed with animal products
  • desserts sometimes contain gelatin (protein from animal tissue) e.g. mousse and pastry cream

Meatless Monday – Vegetarian Travel

International Vegetarian Union – Recipes Around the World

This week’s recipe is an adaptation of Moussaka, a sort of Greek lasagna.

Prepare vegetables:

  • Slice thinly 1 eggplant, 1 potato and 1 zucchini.
  • Chop 1 onion
  • Mince 2 large garlic cloves
  • Slice 10 mushrooms

In large pan, melt butter or oil. Add onions and cook for a minute. Add garlic and stir to combine. Add the following spices to the pan: ½ teaspoon each of oregano and salt, ¼ teaspoon of cinnamon, pinch of nutmeg and 1 small bay leaf. Stir to combine. Add mushrooms and cook for a few minutes, until mushrooms shrink a little in size and become soft. Remove bay leaf. Add 1 Tablespoon of tomato paste (or ketchup if that’s all you have) and ½ can of crushed tomatoes. Stir to combine.

In large baking dish, layer half the zucchini, eggplant, potato, then tomato/mushroom mixture. Create the same layers with the remaining half. Sprinkle some cheese on top, then cover the mixture with the sauce (recipe follows). Bake for 30 minutes in a 350ºF preheated oven.

The Sauce
Melt 1 Tablespoon of butter in a pot. Stir in 1 Tablespoon of flour. Add ½ Tablespoon of dried parsley, a pinch of nutmeg and some salt and pepper to taste. Stir to combine, then add slowly 1 cup of milk. Stir until mixture is smooth. Add ½ cup of grated cheese (parmesan, mozzarella, etc.) and stir over low heat until cheese is melted. Pour the sauce over the prepared vegetable layers.

Stay tuned for a special vegan challenge for Meatless Mondays in November…


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