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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Newsletters - Summer 2008 Issue


New digs

The Mid-Hudson Vegetarian Society has acquired a new office space. A second floor walk up office has been rented at 38 E. Market Street, Rhinebeck. The space provides a more convenient location for Veg society clerical functions, books, materials and some smaller meetings. The space also provides a visible pres­ence in Rhinebeck's town center.

Hitched vegans

Mid- Hudson Veg Society board member Robin Henderson was wed to Nate Williams in May atop the peak at Ski Plattekill. The couple, who already have a handful of rescued companion and farm animals at their mountain home, vowed the following:

"I take you as my wife/husband, to laugh with you in joy, to steam kale with you on weeknights, to grieve with you in sorrow, to bake delicious vegan cupcakes, to grow with you in love, and join you at protests, to build a loving family with you, and to alternate visits to the vets."

The reception featured a fully vegan menu from light hors d' ou­vres to hearty entres. The couple themselves did much of the cooking along with some items prepared by guests and friends. Both the veg and the not-yet-veg guests gave the food rave reviews. The menu included: Citrus Spare Ribs (from May Wah, www.vegieworld.com). Fried Seitan, Stuffed Mushrooms, Eggplant Moussaka (See recipe), Stuffed Shells, Sausage & Peppers (Field Roast Sausages), Steamed Kale, Vegan Cupcakes from "Vegan Cupcakes Take Over the World."

Look for all the wedding fare soon at www.mhvs.org


Eggplant-Potato Moussaka with Pine Nut Cream

By [sa Chandra Moskowitz, from "Veganomicon" Vegetable Layer:

1 lb eggplant, 1 lb zucchini, 1 1/2 lb russet or baking potatoes, 1/4 c. olive oil

114 c olive oil, 4 large shallots, sliced thinly, 3 cloves garlic, minced, 113 c vegetable broth or red wine, 2 (15 oz) cans crushed tomatoes, 2 t dried oregano, 114 t ground cinnamon, 1 bay leaf, salt

Pine Nut Cream:
1 lb silken tofu, 112 c pine nuts, plus additional for garnish, 3 T lemon juice, 1 t arrowroot powder, 1 clove garlic, pinch of freshly grated nutmeg, 1 114 t salt, or to taste, white pepper

Preheat the oven to 400°F. Lightly oil three baking sheets or shallow pans.

Prepare the vegetables:
Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 114 inch thick slices. Rub the eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to drain. Briefly rinse with cold water and pat dry with a paper towel.

Place each vegetable on a separate baking sheet. Distribute the 114 c of oil among the three and sprinkle the vegetables with salt (except eggplant). Toss to coat the vegetables on each sheet, making sure each piece is completely coated with oil. Drizzle a little extra oil on the eggplant, as it has a slight ten­dency to stick. Spread out the vegetables on each sheet; some overlapping is okay. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. Roast the potatoes for about 20 to 22 minutes, until the edges are lightly browned. Allow the vegetables to cool.

While the vegetables are cooking, prepare the tomato sauce. Combine the remaining 114 c olive oil and minced garlic in a large heavy-bottomed saucepan. Heat over medium heat and let the garlic sizzle for about 30 seconds, then add the shallots and cook until soft and translucent, three to four minutes. Add the wine and simmer until slightly reduced, another three minutes. Add the crushed tomatoes, oregano, ground cinnamon, and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. The sauce should reduce slight­ly. Turn off the heat, remove the bay leaf, and adjust the salt.

Make the pine nut cream:
In a food processor, blend the pine nuts and lemon juice, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the tofu, garlic, arrowroot, nutmeg, salt, and white pepper. Blend until creamy and smooth.

Final assembly:
Lightly oil a 9 x 13 pan and preheat the oven again to 400°F, if necessary. Spread 114 c of sauce on the pan, then add succes­sive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the pine nut cream over the entire top layer. Scatter a few pine nuts on top, if desired.

Bake for 35 to 40 minutes, until the top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 min­utes before slicing and serving.

The zucchini will likely be very water after roasting, so when it's cool enough to touch, gently but firmly squeeze the slices, by the handful, to remove any excess water. This will prevent an overly wet casserole and will help concentrate the flavors.


Return to Summer 2008 Issue

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