Last week I totally dropped the ball on posting my Menu… oops… sorry about that.
Not that you all are counting on it, but honestly, posting these Menu Plans really does keep me on the ball with cooking during the week. If I know I’m going to post about it.. it spurs me on to actually plan out a menu.
This week I’m including a recipe for Plant Based Moussaka. It’s one of my favorites and extremely delicious.
So here we go..
Menu Plan Monday – EggPlant & Plant Based Moussaka
Monday – Plant Based Moussaka and Salad- Oh my.. I LOVE this dish! One because it tastes amazing, but also because my whole family will eat it. I’ll leave the recipe at the end of this post for you.
Tuesday – Grilled Organic Chicken Breasts with Zucchini and Rice
Wednesday – Butternut Squash Lasagna and Salad
Thursday – Nacho Night – with organic ground beef and lentils
Friday – Homemade Gluten Free Pizza
Saturday – Leftovers and or Date Night
Sunday – Rotisserie Chicken with mixed veggies and potatoes
For Monday’s Moussaka I’m using some delicious eggplant straight from the garden. Our Eggplant ‘bush’ as I call it, hasn’t been giving us a ton of eggplants because of the heat, but every now and than I can collect enough to make a family meal out of them.
What’s so great about Eggplants?
.. Well, I’m so glad you asked..
Eggplants are not only beautiful in color but they are also packed with lots of great vitamins and minerals. Eggplants are a great source of Fiber which helps fight against digestive problems and type 2 diabetes.
Eggplants have some really cool antioxidants in them too. Chlorogenic Acid is a plant compound that is very high in antioxidants. It is also a antimutagenic which means it helps protect cells from invading cancer cells. Nasunin, another power packing antioxidant, helps stimulate blood vessels and blood flow.
Plant Based Moussaka
1 cup olive oil, divided
1 large onion, chopped
4 stalks celery, chopped
1 Tablespoon minced garlic
1 1/2 cups chopped tomatoes
2 Teaspoon Italian seasonings
15 ounce can cannellini beans, drained
2 Tablespoons chopped fresh parsley
1 large eggplant, sliced
2 Tablespoons non dairy butter
1/4 cup gluten free flour
1 1/2 cups almond milk
1/4 teaspoon ground nutmeg
1 large egg (or egg substitute), beaten
1/2 cup grated vegan Parmesan Cheese
Salt and Pepper for seasoning
Preheat oven to 350 degrees.
In a medium skillet, heat 1 Tablespoon olive oil over medium heat. Saute onion and celery until tender, about 5 to 7 minutes. Add garlic, tomatoes, Italian seasoning, beans, and parsley. Reduce heat to low and cook for 15 minutes.
Heat the remaining oil in a large heavy skillet. Fry eggplants slices until golden brown. Adding more oil if you need. Place the slices on paper towels to drain.
In an ovenproof casserole dish, layer half of the bean and tomato mixture, than top with eggplant slices. Repeat this layering ending with eggplant slices on top. Set aside.
In a saucepan, melt the butter over low heat. Add the flour. Cook, stirring constantly, about 1 minutes. Add milk and bring this to a boil, stirring gently. Cook until thickened. Season this to taste with salt, pepper, and nutmeg.
Remove from the heat and let cool slightly. Add the egg, stirring well.
Pour the sauce over the eggplant and sprinkle with Parmesan Cheese.
Bake 30 to 40 minutes or until golden brown.
Happy Cooking and Have a Great Week!
All medical or health information is shared only by what I have learned myself. I am not a licensed health coach, so please always research and consult a physician for more information.