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.
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 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
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
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.
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