Name: Eggplant and Celery Root Moussaka
Yield: 8
Ingredients: 1 large eggplant, peeled; 2 zucchini; 2 celery root (celeriac), peeled; 6 portabella mushrooms, thinly sliced horizontally; vegetable broth, for brushing; 1/2 cup nutritional yeast; 4 large shallots; 1/4 cup minced garlic; 1/4 cup red wine or vegetable broth, divided; 2 teaspoons dried oregano; 1/2 teaspoon cinnamon; 1 bay leaf; 30 ounces low sodium crushed tomatoes; 1 small bunch fresh dill, chopped and divided; 1 pound fresh or frozen chopped greens of your choice (kale, collards, mustards etc.); 1 tablespoon balsamic or red wine vinegar; 1 pound soft silken tofu; 8 ounces pine nuts or cashews, plus extra for garnish; 5 tablespoons lemon juice; 2 teaspoons arrowroot powder; 3 cloves garlic; 1/4 teaspoon nutmeg; freshly ground black pepper

Serves

Ingredients

1 large eggplant, peeled

2 zucchini

2 celery root (celeriac), peeled

6 portabella mushrooms, thinly sliced horizontally

vegetable broth, for brushing

1/2 cup nutritional yeast

For the Sauce:

4 large shallots

1/4 cup minced garlic

1/4 cup red wine or vegetable broth, divided

2 teaspoons dried oregano

1/2 teaspoon cinnamon

1 bay leaf

30 ounces low sodium crushed tomatoes

1 small bunch fresh dill, chopped and divided

1 pound fresh or frozen chopped greens of your choice (kale, collards, mustards etc.)

1 tablespoon balsamic or red wine vinegar

For the Cream Topping:

1 pound soft silken tofu

8 ounces pine nuts or cashews, plus extra for garnish

5 tablespoons lemon juice

2 teaspoons arrowroot powder

3 cloves garlic

1/4 teaspoon nutmeg

freshly ground black pepper

Instructions

Slice the eggplant, zucchini and celery root lengthwise into 1/4 inch thick slices. Place these slices and the mushroom slices in a single layer on Silpat-lined baking sheets. Brush with some vegetable broth and roast in a 400 degree F oven for about 15 minutes or until tender. Let cool and set aside.

To make the sauce, saute the shallots and garlic in 2 tablespoons of the red wine until the onion is translucent and lightly golden. Add the spices and saute another minute. Add the remaining wine, the tomatoes, half the dill, the greens and vinegar and simmer for 15 minutes or until the greens are tender. Remove from the heat and remove the bay leaf.

To make the cream topping, puree all the topping ingredients in a high-powered blender until smooth. Stir in remaining dill.

To assemble the moussaka, place 1/3 of the tomato sauce in the bottom of a lightly oiled baking pan (see note). Sprinkle with 1/3 of the nutritional yeast and then start with a layer of eggplant followed by a layer of mushrooms, celery root, zucchini and tomato sauce. Sprinkle again with yeast and repeat: eggplant, mushrooms, celery root, zucchini, tomato sauce and yeast. Then spread the cream topping over the entire thing and bake for 40-45 minutes until top is browned and slightly cracked.

Cool for 20 minutes, cut and serve.

Note: A 9x13 inch baking pan works well for 8 servings.

Nutrition Facts

Calories 327, Protein 14 g, Carbohydrates 24 g, Total Fat 21.9 g, Saturated Fat 1.8 g, Cholesterol 0 mg, Sodium 32 mg, Fiber 7.7 g, Beta-Carotene 2132 ug, Vitamin C 46 mg, Calcium 95 mg, Iron 3.7 mg, Folate 63 ug, Magnesium 131 mg, Zinc 4.4 mg, Selenium 9.4 ug

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Eggplant and Celery Root Moussaka