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...

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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!
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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

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