Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [113]
Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.
EGGPLANT- POTATO MOUSSAKA WITH PINE NUT CREAM
SERVES 6 TO 8
TIME: 1 HOUR 20 MINUTES
Our version of this traditional Greek casserole tastes like it was made in a restaurant. A magical restaurant that only makes vegan moussaka all day long and delivers it instantly to anyone who reads this recipe aloud three times and clicks her heels. Okay, that part is a lie, but we promise, if you follow the instructions, this outrageous casserole will be yours. Just imagine delicate layers of roasted eggplant, potatoes, and zucchini topped with a sublime cinnamon-spiked tomato sauce and a creamy pine nut custard. Our testers and friends can’t stop raving about the pine nut cream and often just make that to incorporate into other baked dishes.
This reheats nicely and tastes even better the next day. Serve with slices of crusty peasant bread, and a simple tomato and cucumber salad dressed with Mediterranean Olive Oil and Lemon Vinaigrette (page 94).
➣The zucchini will likely be very watery after roasting, so when it’s cool enough to touch, gently but firmly squeeze the slices, by the handful, to remove any excess water. This will prevent an overly wet casserole and will help concentrate the flavors. See our tips for roasting summer squash (page 35), for further suggestions.
Vegetable layer: 1 pound eggplant
1 pound zucchini
1½ pounds Russet or baking potatoes (large, long potatoes work perfectly in this recipe)
¼ cup olive oil
Sauce: ¼ cup olive oil
4 large shallots, sliced thinly
3 cloves garlic, minced
⅓ cup vegetable broth or red wine
2 (15-ounce) cans crushed tomatoes, with juice
2 teaspoons dried oregano
¼ teaspoon ground cinnamon
1 bay leaf
Salt
Pine Nut Cream: 1 pound soft silken tofu
½ cup pine nuts, plus additional for garnish (optional)
3 tablespoons lemon juice
1 teaspoon arrowroot powder
1 clove garlic
Pinch of freshly grated nutmeg
1¼ teaspoons salt, or to taste white pepper
½ cup dry, fine white bread crumbs
PREHEAT THE oven to 400°F. Lightly oil three baking sheets or shallow pans.
Prepare the vegetables:
Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately ¼-inch-thick slices. Rub the 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 drain. Briefly rinse with cold water and pat dry with a paper towel.
Place each vegetable on a separate baking sheet. Distribute the ¼ cup of oil among the three sheets and sprinkle vegetables with salt (except the eggplant, if salted already). Toss to coat the vegetables on each sheet, making sure each piece is completely coated with oil. Drizzle a little extra oil on the eggplant, as it has a slight tendency to stick (or if you’re really paranoid, place the eggplant slices on oiled baking parchment). Spread out the vegetables on each sheet; some overlapping is okay. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. Roast the potatoes for about 20 to 22 minutes, until the edges are lightly browned. Allow the vegetables to cool.
While the vegetables are cooking, prepare the tomato sauce:
Combine the remaining ¼ cup olive oil and minced garlic in a large heavy-bottomed saucepan. Heat over medium heat and let the garlic sizzle for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer until slightly reduced, another 3 minutes.