I was a little disappointed in the flavour of this dish. I've never had regular moussaka so I had nothing to compare it to but for the same amount of effort I would much rather eat a scrumptious lasagna. I'm not sure if I did something wrong apart from over-roasting the potatoes and I am quite obssessed with eggplant so I was sure this was going to be a hit. I'm glad I gave it a go even though it turned out to be not among my favourites from this collection.
|Eggplant-Potato Moussaka with Pine Nut Cream|
Joining me in the challenge is my talented friend Jeannette who does not (yet) have her own food blog. She has submitted the following:
For my first entry in the Vegan Cooking Challenge, I made a zucchini cake that I found posted on The Post Punk Kitchen. But, as my husband will attest, I never follow a recipe to the letter. SO, I read the posts following the original recipe post and made a few adjustments of my own. Here is my modified recipe:
3 cups grated, unpeeled, fresh zucchini
2 ripe bananas, mashed well
1/2 cup canola oil
3 cups flour
1 cups sugar
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. Vanilla
I omitted the ground walnuts and the chocolate chips. I also took the cake out of the pan after 5 minutes and ate it warm.
I got a sweet, moist and firm zucchini cake. It was not as “tender” as it would have been with the full cup of oil, but it was not dry. I could have used a tablespoon or two of liquid to thin the batter, because it was fairly stiff. I never peel zucchini before grating; I like the green flecks. I mixed the sugar into the flour by mistake. If I had mixed it into the wet ingredients, it might have helped pull some of the liquid out of the zucchini. But, it didn’t matter because this cake is very good, even with my modifications.
I am curious about using soda instead of baking powder. Soda needs an acid to react with. I wonder if baking powder should be used? Is this something vegans do not use?
|Jeannette's Zucchini Cake|