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Posts Tagged ‘greek yogurt’

Again, no Meatless Monday. With the Bears-Packers game it just didn’t seem right to cook vegetarian. Sausages on the grill seemed much more appropriate for a Monday Night Football game like that. I did make some carrot cake earlier in the day however, and that’s a vegetarian dish.

There are a million ways to make carrot cake, but to me, there’s nothing better than the classic. I used 6 medium carrots, 2.5 cups of cake flour, 3 eggs, 7 ounces of greek yogurt, 1/4 cup of crushed walnuts, 1.5 cups of pure cane sugar, 1/4 teaspoon each of cinnamon, nutmeg, and allspice, 1 teaspoon each of baking soda and baking powder,  1/2 teaspoon of salt, and 2/3 cup of vegetable oil (didn’t make it in the photo).

In a medium glass bowl I stirred up the eggs, sugar, yogurt, and oil. I set that aside and grated the carrots. I used the grater in my food processor because that’s by far the fastest and easiest way to grate 6 carrots. You could easily use a hand-held grater too, doesn’t matter as long as the carrots are grated. In a large glass dish I mixed together the flour, baking powder, baking soda, spices, and salt and then put the grated carrots in and mixed it all together until all of the carrot pieces were completely coated. I poured the egg mixture into the carrot and flour mixture and completely mixed all of that together. Then I stirred in the walnuts. I poured the batter into a regular 9 inch loaf pan that I placed a piece of parchment paper on the bottom. I baked it at 350 degrees for about 45 minutes then turned the heat down to 325 degrees and let it bake for another 20 minutes. This kept it nice and moist while giving it a golden color.

It’s great either on its own or sliced and toasted with some butter. You could also frost it with a buttermilk or cream cheese frosting if you want, but it’s just fine by itself.

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Alright, another Meatless Monday in the books. Yesterday I made Moussaka for dinner. Traditionally made with lamb, I omitted the meat and made my own version. It was a lengthy process, but the results were delicious!

I sliced an eggplant into about 1/8th inch slices. Then I layered them on a colander and sprinkled some salt all over them. I put a heavy bowl on top and added some weight and let the bitter juices drip out for about a half hour.

While that was going on I simmered about a half cup of green lentils in vegetable stock with a bay leaf for 20 minutes, just before they became tender.

I prepped my other veggies while all of that was going on. One onion sliced, two large portabella caps sliced, two cloves of garlic smashed, two medium potatoes sliced to 1/8th inch, I opened up a 14oz can of chopped tomatoes, and one can of chickpeas.

I rinsed and dried the eggplant slices and drained the lentils. I heated a pot to medium-high and sautéed the onion and garlic in olive oil. During that time I also heated up a large skillet to medium-high. In the skillet I added a little olive oil to coat the surface and added the sliced eggplant in batches until they were all browned, about 3 minutes on each side. Then I did the same with the potato slices adding a little oil as necessary. Once the onions in the pot were soft, about 6 minutes or so, I added the mushrooms for a couple of minutes until they started to give off some of their moisture. Then I added the chopped tomatoes with a couple tablespoons of tomato paste and stirred that in. After that I added the chickpeas and lentils along with a few tablespoons of water and some rosemary and thyme, salt and pepper. I let that simmer for about 10 minutes.

In a baking dish I layered the potato slices to cover the bottom. I removed the herbs from the stew and poured that on top. Then I layered the eggplant slices on top.

Then I beat three eggs with a cup and a quarter of greek yogurt, salt, and pepper. I poured that on top. Finally, I grated a half cup of mozzarella and sprinkled that all over. I threw it in the oven at 350 and baked it for 45 minutes until the top was starting to brown.

I had some buttermilk in my fridge that needed to be used up so I made some biscuits to serve alongside.

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