VEGETABLES | 91 LOTEM WRITES: What place food has in my family: In my family, food brings us together. Each one of us could be in their room on their phone and the second dinner starts we gather around the dining table and the conversation flows and it’s always fun. We all love trying new foods and on vacations I always look forward to lunch and dinner. VEGAN MOUSSAKA WITH ZUCCHINI AND POTATOES Based on recipe from https://minimalistbaker.com/ As a rule of thumb I have not included recipes that are very complicated or demand exotic ingredients. But this is so tasty, it had to be included. Because I am allergic to eggplant, I’ve found that zucchini makes a fine substitute. (Gal’s Shakshuka is the only recipe containing eggplant!). There are a number of stages but it is a really impressive dish. The cashews should be soaked overnight. ROASTED GARLIC 1 head garlic, average size 1 tsp olive oil ZUCCHINI 5 zucchini/4 large vegetable marrows cut into long 1cm thick slices Salt for sprinkling Olive oil 2 potatoes peeled and sliced thickly (Optional) BECHAMEL SAUCE 1 cup raw cashews, soaked 2 Tbs olive oil 1 Tbs nutritional yeast, plus more to taste ¼ tsp salt, plus more to taste ¾ cup water Good grate of nutmeg Good squeeze vegan cooking cream (Optional) Serves: 8 Cook Time: 1 hour Prep Time: 1 hour
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