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  • Sister Clare Josef-Maier

Hearth & Table - February 23, 2023

Our continuing tour around the world takes us to Greece, as Chef Ryan served up some moussaka - both vegetarian and vegan - with a side of lemony roasted potatoes. It's unusual that we get a taste of eggplant and Hearth & Table, but we're not complaining!

Vegan Moussaka

Serves 6



2⁄3 cup cashews

About 1 cup boiling water

2 tablespoons olive oil

1 yellow onion, diced

1⁄2 head garlic, cloves peeled & minced

1 1⁄2 cups vegetable stock

3⁄4 teaspoons salt

1⁄2 teaspoons black pepper

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon lemon zest


2 small to medium eggplant

2 tablespoons salt

2 tablespoons olive oil


2 tablespoons olive oil

1 yellow onion, diced

1⁄2 head garlic, cloves peeled & minced

3⁄4 cup green or brown lentils, rinsed

1 cup vegetable stock

1 lg can crushed tomatoes

1 teaspoon dried oregano/2 teaspoons fresh oregano

Salt & pepper to taste


1. Soak the cashews in very hot water for 30 minutes.

2. Preheat the oven to 400 degrees.

3. In the meantime, slice the eggplant lengthwise 1⁄4 inch thick. Sprinkle salt on both sides of each slice, and put the slices in a colander in the sink. Allow to rest for 30 minutes (this removes bitterness and extra water). After 30 minutes, rinse the slices off in water and pat dry with towels or paper towels.

4. Meanwhile, start the filling: In a pot, heat 2 tablespoons of olive oil over medium high heat and add one diced onion. Sauté for 10 minutes, then add the first 1⁄2 head of peeled sliced garlic cloves. Cook for 5 minutes more, then add the lentils, 1 cup vegetable stock and crushed tomatoes. Also add the dried oregano, if using. If using fresh oregano, save that for the end. Reduce heat to low, cover and allow to

simmer for 20 minutes. Season to taste and set aside when done.

5. Brush or drizzle the eggplant slices lightly with olive oil and transfer them to baking sheets lined with parchment paper (in a single layer). Roast the eggplant for 15 minutes.

6. Drain the soaked cashews. In a saucepan (not the pot), heat 2 tablespoons of olive oil over medium high heat and add the remaining onion. Sauté for 10 minutes, then add the remaining garlic. Add the cashews and all remaining sauce ingredients. Puree the sauce together and season to taste.

7. In a baking dish, layer the eggplant, sauce and filling as if it were lasagna, ending with a layer of sauce on top. Bake at 400 degrees for 25-30 minutes, then let cool for 10 minutes before serving.

Rizogalo (Greece)

Serves 6


2 cups water

1⁄2 cup uncooked short-grain white rice

2 cups whole milk

4 tablespoons white sugar

1⁄2 cup whole milk

4 tablespoons cornstarch

1 teaspoon vanilla extract

1⁄4 teaspoon ground cinnamon, or more to taste


1. Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft,

about 30 minutes.

2. Pour 2 cups milk and sugar into the saucepan and increase heat to high.

3. Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl.

4. Once the rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat.

5. Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours.

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