Aubergine and courgette moussaka.

This one was from my Veganomicon cookbook again and worked a treat. The veg were sliced thinly lengthways, brushed with olive oil and roasted separately. The sauce was basic – canned tomatoes simmered with fried onions, garlic, veg stock, dried oregano, cinnamon, and a bay leaf. But the special touch was the top: pine nuts, apparently, go remarkably creamy when blended, and even moreso when mixed with mashed tofu. Cheese was not missed at all.


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