Lebanese Vegan Moussaka

WEEKNIGHT VEGETARIAN MAY 9, 2016
https://www.washingtonpost.com/pb/recipes/lebanese-vegan-moussaka/15279/

Calling this a 'weeknight' recipe is a misnomer, unless you cook it on the weekend and heat it up on a weeknight.  BUT - all the time it took to make it is worth it.  The spice blend is delicious, really does take just a few minutes, and will likely be good on anything you choose to cover with it. 

3/2025 Used this spice blend to roast veggies and it was amazing - cauliflower, onions, white and sweet potatoes, red peppers, and fennel.  Tossed veggies with OO, S&P, then sprinkled this leftover spice blend. Roast for about 30 minutes total at 400 or so, tossing once in the middle.

A very simple version of the moussaka, which would not exactly be Lebanese or Greek, would be to just bake the eggplant slices, drain the chickpeas, and use a pre-made tomato sauce.  It still takes time because it would need to bake for 40 minutes or so after baking the eggplant and assembling the casserole, but it's still WAY faster than the recipe below.  My favorite store-bought sauce these days is Rao's.  It's more expensive than most others, but is relatively low in sodium, sugar and calories and has a short list of only natural ingredients.



This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. In Lebanon, it is called maghmour. It uses a classic spice blend that gives it a unique flavor, but if you'd, like you can substitute another Middle Eastern blend, such as za'atar or baharat.

This recipe makes more spice blend than you'll need; it can be used on a wide variety of vegetables and in salad dressings, dips and more.

Make Ahead: The spice blend can be stored in an airtight container for up to 1 month.

SERVINGS:

Tested size: 8-10 servings

INGREDIENTS

FOR THE 7-SPICE BLEND
2 tablespoons plus 1 1/2 teaspoons ground allspice
2 tablespoons plus 1 1/2 teaspoons ground cloves
2 tablespoons freshly grated nutmeg
2 tablespoons ground fenugreek
2 tablespoons ground ginger
1 tablespoon plus 2 teaspoons freshly ground black pepper
1 tablespoon plus 2 teaspoons ground cinnamon
FOR THE EGGPLANT AND CHICKPEAS
3 1/2 cups cooked, no-salt-added chickpeas (from two 14-ounce cans), drained and rinsed
1/2 cup gluten-free flour blend (may substitute all-purpose flour)
1/2 teaspoon fine sea salt
2 large eggplants (about 3 pounds), trimmed and cut into 1/2-inch disks
2 tablespoons extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon ground cumin
1 bay leaf
6 large tomatoes (about 4 1/2 pounds), finely chopped
7 sun-dried tomatoes, preferably oil-packed, chopped
2 tablespoons tomato paste
One 14-ounce can no-salt-added diced or chopped tomatoes
1/2 cup water
1 teaspoon unsweetened pomegranate molasses (optional)
Juice of half a lemon
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
DIRECTIONS

For the 7-spice blend: Combine the allspice, cloves, nutmeg, ground fenugreek, ground ginger, pepper and cinnamon in a small bowl or jar and thoroughly mix. The yield is 1 scant cup; reserve 4 teaspoons for this dish and store the rest (for up to 1 month).

For the eggplant and chickpeas: Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Drain the chickpeas.

Whisk together the flour, the 4 teaspoons of 7-spice blend and the salt on a large plate. Dab each side of the eggplant disks in the flour mix so they are lightly coated, discarding whatever flour mix is left. Lay them on the lined baking sheets, drizzle them with the oil and bake until fork-tender, about 20 minutes. Let cool while you make the tomato sauce.

For the sauce: Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. Add the garlic and cook for 1 minute, then stir in the cumin and bay leaf and cook, continuing to stir frequently, until the cumin is fragrant. Stir in the finely chopped fresh tomatoes and their juices, the sun-dried tomatoes, tomato paste, diced or chopped canned tomatoes, water, pomegranate molasses, if using, the lemon juice, salt and pepper; cook, stirring occasionally, to form a sauce that is thick and rich and has reduced, 30 to 40 minutes. Taste, and add salt and pepper as needed. Turn off the heat, and discard the bay leaf.

To assemble, create a layer of about one-third of the baked eggplant disks in the bottom of the baking dish or casserole. Top with about one-third of the chickpeas and one-third of the sauce. Repeat in two more layers, finishing with the sauce. Bake (uncovered) until bubbling around the edges, about 40 minutes. Let cool slightly, and serve warm or at room temperature.

Calories per serving (based on 10): 260

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 210mg 9%

Total Carbohydrates: 42g 14%

Dietary Fiber: 12g 48%

Sugar: 16g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Mexican Quinoa Bean Salad

Hello Marsha
Since most is my apps I improve and put together without measurements,
I finally made the salad with my girls helping me so that they can slow me down in order to take exact measurements to create this recipe !

Ingredients:

1 cup quinoa, dry
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup celery
1/2 cup fresh coriander
1/4 cup carrots
Jalapeños  (1 tbsp to 1/4 cup based on how spicy u want it !)

15 oz cans each of red kidney beans ,
White beans (kidney or cannilini or navy )
black beans
corn

The spices to add into bowl are :
Juice of 1 medium/large lime
1 packet of dry vegetable seasoning dip mix ( I use knorrs brand but any brand will do)
1/2 to 1 pkg  of Old  El Paso taco seasoning mix ( to taste)
1/2 tsp ground cumin powder

Directions: 
1) Cook one cup quinoa as per package directions.  You can use all water or 1/2 water and 1/2 vegetable broth. Let cool and fluff with a fork so that the quinoa is loosened

2) Fold into same large bowl the beans and corn after you have drained and rinsed and removed most of the water.  Add the cooled cooked quinoa to the bowl.

3) Add the spices as above, or see variations below.  All ingredients are mixed gently together and then served either room temperature or cold ( your preference).

It's great made ahead of time  and chilled before a summer gathering !

Bon appetit !

Bhavana

Instead of the cumin, and both seasoning mixes, use Mexican spice blend from food network.com (entry on bootcamp chef)

Persian Chicken Lemon Kebabs

From 1,000 Lowfat Recipes by Terry Blonder Golson, 1997.

I made this as baked chicken by cutting the chicken breasts into relatively thin ~4 ounce pieces.  A few days later, it was great cold with the lemon sauce drizzled over it.  Probably even better cold than hot.  Very easy and light for a summer meal; it was good even though I didn't have any time to marinate it.  The author recommends a basket of flat breads, such as lavash or pita, to go with it.

6 4 ounce servings

Ingredients:

1/8 tsp ground saffron, or 4 saffron threads, if available
1 Tbsp hot water
1/4 cup fresh squeezed lemon juice
1 Tbsp olive oil
1 tsp Kosher salt
1/4 tsp freshly ground pepper
1.5pounds skinless, boneless chicken breast cut into 1/2" wide strips (or 4 oz pieces, as above)

Directions:

1) Crumble the saffron into the hot water (use a very small bowl or a glass).  Let rest until the water turns golden orange, about 5 minutes.

2) Whisk together the lemon, oil, salt, and pepper.  Stir in the saffron and water.

3) Put the chicken in a glass or stainless steel bowl.  Pour the marinade over the chicken and toss to coat.  Cover and refrigerate for 12 to 24 hours.  Stir the chicken several times while marinating.

4) If broiling, line a baking sheet with foil to ease clean-up and place the oven rack 4" from the heat source.  Preheat the broiler or prepare the grill.  (I baked the chicken at 350 instead).

5) Remove the chicken from the marinade and thread onto 12 skewers.  Place the skewers on the baking sheet and put in the oven, or place the kebabs directly on the grill.  Cook for 4 minutes, turn the kebabs, and continue to cook until done but still moist-looking, about 2-3 minutes more.

Per Serving: Calories 136; protein 26 gm; fat 3g (saturated 1 gm); carbs 0g; fiber 0 g; sodium 234mg.

Smoky Roasted Vegetables

I made this today and really liked the marinade -- it was indeed smoky from the paprika.  I don't think the chili pepper (I only used one) added anything, nor did the zucchini -- not my favorite, in general.  It probably took about 40 minutes to get the veggies to the soft and minimally charred state that I like.  My favorite part, of course, were the sweet potatoes.  Could have done with just those, parsnips and onions and been perfectly happy!  The parsnips especially have to be very well cooked to bring out the flavor.  Oh - and it's excellent at room temperature also.

Cooking for One

Course: Main Course
Features: Make-Ahead Recipes
Summary:

Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.

MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.

Makes about 12 cups

Ingredients:

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Use in the related recipes, or allow to cool, then store as desired.

Recipe Source:

Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).

Asian Salmon Steaks

Asian Salmon Steaks
From Washington Post - Women's League Cyber Kitchen

Ingredients:

2 Tbsp hoisin sauce
2 Tbsp dark soy sauce, lo sodium
1 tsp sesame oil
1/4 tsp five-spice powder
2 tsp honey
1 clove garlic, crushed
1 tsp fresh ginger, grated
4 5-6 oz salmon steaks or salmon fillets, washed and dried;

Directions:

Preheat broiler.
Place all ingredients except salmon in a bowl. Mix well.
Brush salmon with glaze mixture and broil for 3-4 minutes on each side (no turning needed if
using fillets), basting with any remaining glaze until fish is golden and cooked through.

Serve hot or at room temperature.

NOTE: It is healthier to avoid charring animal products, so I prefer to cook fish and other animal
products at 350 for about 20-25 minutes, depending on the thickness of the cut.

Red Potato and tomato Gratin with Leeks, Gruyere and Rosemary

From Fine Cooking  June/July 1999


Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.  A glass baking dish shows off the layers.

Serves six to eight as a side dish; four as a main dish.

For the leeks 
1-1/2 Tbs. olive oil
3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly


For the potatoes 
1-1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices
1/2 tsp. kosher salt; more for boiling the potatoes
1-1/2 Tbs. olive oil
2 tsp. chopped fresh rosemary


To assemble the gratin 
1 tsp. chopped fresh rosemary
1-1/4 lb. ripe tomatoes, cored and cut into 1/4-inch slices
1-3/4 cups grated Gruyère cheese
1/2 tsp. kosher salt
Freshly ground black pepper to taste
1-1/2 Tbs. olive oil
2/3 cup fresh breadcrumbs mixed with 2 tsp.olive oil

To cook the leeks: Heat the olive oil in a medium skillet (preferably nonstick) over medium heat. Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 minutes. Spread the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To cook the potatoes: In a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.

To assemble the gratin: Heat the oven to 375°F. Sprinkle 1/2 tsp. of the chopped rosemary over the leeks. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish. Prop the tomatoes against the dish at a 60-degree angle. Cover the row of tomatoes with a generous sprinkling of Gruyère. Next, arrange a row of potato slices over the tomatoes. Sprinkle again with Gruyère. Repeat with alternating rows of tomatoes and potatoes, sprinkling each with cheese, until the gratin is full.

Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining Gruyère with the breadcrumb mixture and spread this over the whole gratin. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.

You can fully cook this gratin several hours ahead, let it cool, and then reheat it again before serving.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 280; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 10; Monounsaturated Fat (g): 10; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 420; Cholesterol (mg): 25; Fiber (g): 3;
photo: Mark Ferri
From Fine Cooking 33 , pp. 24-29
June 1, 1999