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   MSGID: 35684.fidonet_cooking@1:105/500 2df8fb83   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tempeh & Eggplant Moussaka   
    Categories: Casseroles, Greek, Vegetarian   
         Yield: 6 Servings   
       
         1 lg Eggplant (2 md);   
              - peeled, sliced 1/4"   
         2 tb Olive oil   
         8 oz Tempeh;   
              - steamed, finely chopped   
         1 lg Onion; chopped   
         3 cl Garlic; minced   
         1 tb Fresh oregano; minced -OR-   
         1 ts Dried oregano   
       1/2 ts Ground nutmeg   
       1/4 ts Ground cinnamon   
    14 1/2 oz Can crushed tomatoes   
       1/2 c  Dry white wine   
              Salt   
              Black pepper; freshly ground   
         1 c  Soft tofu; crumbled -OR-   
         1 c  Cannellini beans;   
              - cooked or canned   
       3/4 c  Plain unsweetened non-dairy   
              - milk   
       3/4 c  Vegetable broth   
         1 tb Fresh lemon juice   
       1/4 c  Dry bread crumbs or   
              - ground walnuts   
       
     Preheat the oven to 400?F. Lightly oil a baking sheet. Place the   
     eggplant slices in a single layer on the sheet and bake until   
     softened, about 15 minutes, turning once. Set aside. Reduce the oven   
     temperature to 375?F.   
        
     Heat 1 tb oil in a large skillet over medium heat. Add the tempeh and   
     cook until golden, about 10 minutes. Remove from the skillet and set   
     aside.   
        
     Heat the remaining 1 tb oil in the same skillet over medium heat. Add   
     the onion, cover, and cook until softened, about 10 minutes. Add the   
     garlic, oregano, nutmeg, and cinnamon. Stir in the crushed tomatoes   
     and wine. Add the reserved tempeh and season to taste with salt &   
     pepper. Simmer until the mixture thickens slightly and the flavors   
     are blended, 10 to 15 minutes. Set aside.   
        
     In a blender or food processor, combine the tofu, non-dairy milk,   
     vegetable broth, lemon juice, 1/2 ts salt, and 1/4 ts black pepper.   
     Process until smooth and set aside.   
        
     Arrange a layer of 1/3rd of the reserved eggplant slices in the   
     bottom of a 10" square baking dish, then top with half of the   
     reserved tempeh mixture. Layer another 1/3rd of the eggplant, then   
     the remaining tempeh mixture, and finally the remaining eggplant   
     slices. Pour the sauce over all and sprinkle with the bread crumbs.   
        
     Bake until hot and bubbly, about 40 minutes. Let rest for at least   
          10    minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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