Now that the Xmas season is over, I have spare time back at my disposal. My shifts at my part-time job have dwindled a little, which hurts my bank account some but helps my sanity much more, and that leaves me with more time to spend in the kitchen! To celebrate the extra few hours I have, I thought it would be really nice to treat Husband to a dish I’ve been wanting to try forever but just never seem to have the time to prepare. Enter Veganomicon! I talk about this cookbook a lot (a lot); but, I truly cannot help myself. I love it that much! I love how it has a good blend of favourites and adventurous dishes; and Isa and Terry’s writing is always entertaining. I’ll stop gushing now before this gets uncomfortable for everyone.
So, on to the dish. I decided on Eggplant-Potato Moussaka with Pine Nut Cream. I mean, just look at that plate up there. Doesn’t that look divine? Don’t you wish that was your fork up there, heading for your anxious taste buds?
As involved as the recipe is, it is not at all difficult. It’s not going to be a quick weeknight throw-together; this is something you serve to someone you really want to impress (or someone you like a whole lot!) The smell as the casserole is baking is tortuous…I was salivating the entire time it was in the oven. And that pine nut cream! Oh, that pine nut cream! If it was anatomically possible, I would have tried to lick the bottom of the blender to get every last bit of its deliciousness off the blades! Just be prepared to wash some dishes after your prep work is done. My kitchen was a disaster.
As is the case with most casserole dishes, it tastes even better the next day.