Eggplant moussaka, pumpkin quinoa salad, roasted brussel sprouts with tahini and maple.

Made for a feast in Reykjavik, Iceland.



Eggplant Moussaka with pine-nut cream (from http://www.theppk.com):

For the vegetable layer:
1 lb eggplant
1 lb zucchini
1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe)
1/4 cup olive oil

For the sauce:
1/4 cup olive oil
4 large shallots, sliced thin
3 cloves garlic, minced
1/3 cup vegetable broth or red wine
2, 15 oz. cans crushed tomatoes, with juice
2 teaspoons oregano
1/4 teaspoon ground cinnamon
1 bay leaf
salt to taste

Pine Nut Topping:
1 lb. soft tofu
1/2 cup pine nuts
3 Tablespoons lemon juice
1 teaspoon arrowroot powder
1 clove garlic
pinch nutmeg
1 1/4 teaspoon salt or to taste
white pepper to taste

1/2 cup breadcrumbs

Extra pine nuts for garnish (optional)

Preheat oven to 400. Lightly oil three baking sheets or shallow pans.

Wash and trim stem from eggplant and zucchini. Scrub and peel potato. Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices. Rub eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to soften, briefly rinsing with cold water and squeezing out any excess liquid water.

Line 3 baking sheets with parchment paper and place each vegetable on a separate baking sheet. Distribute 1/4 cup oil between the three sheets and sprinkle vegetables with salt (except eggplant if salted already). Toss to coat, making sure each piece is completely coated with oil. Spread vegetables out with minimal overlapping. Roast the zucchini and eggplant for 15 minutes or until tender. Roast the potatoes for about 22 minutes, until edges are lightly browned. Remove from oven and let cool.

While vegetables are cooking prepare the tomato sauce. Add remaining 1/4 cup olive oil and minced garlic to a large heavy bottom sauce pot. Bring to medium heat and let garlic sizzle for about 30 seconds, then add shallots and cook until soft and translucent, 3 to 4 minutes. Add wine and simmer until slightly reduced, another 3 minutes. Add crushed tomatoes, oregano, ground cinnamon and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat, remove bay leaf and adjust salt.

Make the pine nut topping:
In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms. Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.

Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs. Spread all of the zucchini on top of this. Top with a final layer of eggplant, potatoes, sauce and breadcrumbs. Use a rubber spatula to evenly spread the pine nut topping over the entire top, smoothing out any uneven spots. Scatter a few pine nuts on top if desired. Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.

Roast Pumpkin salad with bulgur (we used quinoa) - (via Jesus)



ingredients
1/4 cup of bulghur
1/4 medium pumpkin, cut small and roasted
2 tbsp of sunflower seeds
1/4 cup of toasted pine nuts
1/4 cup of chopped, dried cranberries
1/4 cup of cooked lentils
1/4 cup of chopped fresh herbs... I used parsley but mint on its own or with parley would be good too
Squeeze of lemon juice and a glug of olive oil for dressing

method
1. Cook the bulghur just like you would white rice, 1:2 bulghur to water in a small pot over medium heat with the lid on. It took about 20 minutes, just stir and test at the 15 minute mark to see how its going. 

2. In the meantime toast the pinenuts and roast the pumpkin, chop up the dried cranberries and fresh herbs. 

3. When everything is ready toss in a large bowl with the dressing and serve immediately. 




Roasted Brussel Sprouts with tahini and maple (also via Jesus): (p.s. please note these are about the BEST FUCKING BRUSSEL SPROUTS YOU WILL EVER EAT IN YOUR LIFE)

ingredients
500 gms of brussel sprouts, ends trimmed and yellow leaves removed
1 tbsp of olive oil
sea salt and pepper
1 tbsp tahini
1 tbsp of maple syrup (or rice syrup - liquid sweetner of choice)
1 tbsp of sunflower seeds (optional)
1 tsp sesame seeds (optional)

method
1. Preheat oven to 205 degrees celcius. Toss the brussel sprouts in the olive oil and sprinkles of salt and pepper (I love loads of salt but do it to your taste) and roast for about half an hour, shaking the pan every 5-10 minutes to get even coverage. The brussel sprouts are done when they look like a roast potato (see picture). 

2. Remove sprouts from the oven and put into a heat proof bowl. Drizzle the tahini and maple syrup over them, toss to cover sprouts evenly then sprinkle with sunflower seeds and serve.