Eggplant-Potato Moussaka with Cashew Nut Cream

I wish that I was the one that took this picture but I stole it from someone in the flickr group because all the pictures I took of the Vegan Moussaka that I took the other night we truly horrible and unappetizing.

This was truly one of the best recipes in the Veganomicon and that is saying a LOT because it is one of the best cookbooks I have ever used. The method was to roast eggplant, squash, and potatoes and then layer them with bread crumbs, a tomato-shallot-oregano-cinnamon sauce, and the pine nut cream sauce. Everyone on the PPK forums was raving about the pine nut sauce and when I tried it out of the food processor I wasn’t very impressed. But after baking in the oven and mixing with the other ingredients, well it blew my mind, and unfortunately my stomach because I ate way to much.

I recommend having ONE piece and having a side salad if you don’t want to end up going into a food coma after eating this.

Here is what mine looked like


1 thought on “Eggplant-Potato Moussaka with Cashew Nut Cream

  1. Chessa

    I think that pine nut cream sauce can pretty much make anything go from good to orgasmic. Your Moussaka looks great! We just had some of that sauce on eggplant parmesan and it was fantastic!

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