Vegetarian Moussaka

"Christmas is most truly Christmas when we celebrate it by giving the light of love to those who need it most."

-- Ruth Carter Stapleton

When I think about Christmas, I think about people and the food related to those people; they are directly connected to my heart. I'd like to think that that's why food is so special to me. I live to see smiles and empty plates. Dirty dishes, tired feet, a healthy body, a sound mind and a happy heart. I live for that and I'm grateful for that.

This holiday season, as we continue to battle on a global level, I hope you will be able to take time for yourselves. Not just to breathe or get away from the written noise of social media, but to find what you can be grateful for. Because frankly speaking, there may be more than you might have first thought.

Merry Christmas and happy holidays.

Ingredients:

Moussaka:

5 Small Eggplants (or 3 medium-sized)

2 Medium-sized Potatoes

Olive Oil (for brushing)

Italian Panko Breadcrumbs (for topping)

Tomato Sauce:

2 Cups - Black or Green Split Peas (cooked)

2 Cups - TVP "Textured Vegetable Protein" (rehydrated)

1 Large Onion (chopped)

2 cloves of Garlic

½ cup - Vegetable Stock

1 can (796ml) - Crushed Tomatoes

1 tsp - Dried Oregano

½ tsp - Ground Nutmeg

¼ tsp - Ground Cinnamon

Béchamel Sauce:

4 tbsp - butter (unsalted)

5 tbsp - All Purpose Flour

2 cups - Almond Milk

1 tsp - Ground Nutmeg

½ tsp - Black Pepper

Salt (to taste)

2 Egg Yolks

Salad and Salad Dressing:

2 tbsp - Olive Oil

½ of 1 Lemon

Salt (to taste)

Mixed Greens

Directions (Day One):

1. Add the dry split peas to a pot of water. When it begins to boil, lower the heat and let the peas simmer on medium low heat for 20-25 minutes. The peas should be tender but not mushy. Drain the peas and set aside.

2. In a bowl, add the TVP and pour in just enough boiling water to cover. Place a plate or lid over the bowl and allow the TVP to rehydrate for 5 minutes. Drain and set aside.

3. In a pot, drizzle in a few teaspoons of olive oil to sauté the onions for 3-5 minutes. Add the garlic for an additional 1-2 minutes.

4. Next, pour in the vegetable broth, crushed tomatoes, split peas, TVP, oregano, salt, nutmeg and cinnamon, stir until combined.

5. Cover the pot and allow the tomato sauce to simmer on low heat for a minimum of 2-3 hours.

(Day Two):

1. Cut your eggplants into thin slices, cover in salt and let them sit in a bowl for 30-40 minutes. The salt with dry out more water from the eggplants and take away any bitterness. While you are waiting, you can prepare the béchamel sauce.

2. In a pot, melt the butter. Once the butter has almost completely melted, add the flour and stir with a whisk vigorously for about 3 minutes. This will help to get rid of the taste of flour in the sauce.

3. Add the milk in parts, while whisking to keep the sauce smooth.

4. Once all the milk has been incorporated and the sauce has begun to thicken, you can add the salt, black pepper and the black pepper. Stir until incorporated, then add egg yolks and continue stirring. Take off the heat, cover and set aside.

5. Preheat the oven to 350 degrees.

6. Rinse the sliced eggplants under cold water and pat dry with a paper towel. Set aside. Peel and slice two potatoes and with the eggplants, place on parchment-lined baking sheets. Lightly brush with olive oil and bake in the oven at 350 degrees for 20 minutes.

7. In a 9x12 baking dish, begin laying your moussaka: tomato sauce, potatoes and eggplants, tomato sauce, potatoes and eggplants, tomato sauce and finally the béchamel sauce.

8. Sprinkle the panko bread crumbs on top and bake in the oven at 350 degrees for 45 minutes. The top should be a golden brown colour.

9. Allow the moussaka to cool for at least 20 minutes before serving.

10. For the salad dressing, simply sprinkle on olive oil, lemon juice and salt onto your mixed green and toss until fully incorporated.

11. Serve the moussaka on a bed of salad or on the side.