Eggplant Potato Moussaka w/ Pine Nut Cream | The Vegan Test Kitchen скачать в хорошем качестве

Eggplant Potato Moussaka w/ Pine Nut Cream | The Vegan Test Kitchen

Greek Night!! This eggplant potato moussaka from the Veganomicon is layers upon layers of delicious. You'll have dreams of bathing in the pine nut cream... Buy The Veganomicon, 10th Anniversary Edition here: https://amzn.to/3eUW7Jc (I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you) Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen! Visit our channel for more vegan reviews:    / thevegantestkitchen   w/Eli Haynes, edited by JosephLucas Moussaka: 1 lb eggplant 1 lb zucchini 1 1/2 lb Russet/baking potato 1/4 cup olive oil (for roasting vegetables) 1/4 cup olive oil (for sauce) 1/2 cup dry, fine white bread crumbs (Panko works well) 4 large shallots, sliced thinly 3 cloves garlic, minced 1/3 cup red wine 2 (15 oz) cans crushed tomatoes 2 tsp dried oregano 1/4 tsp ground cinnamon 1 bay leaf salt Pine Nut Cream: 1 lb soft silken tofu 1/2 cup pine nuts 3 tbsp lemon juice (1 large lemon) 1 tsp arrowroot powder 1 clove garlic pinch of nutmeg (fresh grated if you got it) 1 1/4 tsp salt, or to taste white pepper Music: "Night Rider" by Neil Krin "Metropolitan" by Fish n Chips "Love Aegean Style" by Auracle