![]() You can learn more about the history of moussaka and find a traditional recipe here. Our version is not traditional but is a plant-based take on the delicious concept of layering roasted eggplant, a hearty filling, and a rich, creamy bechamel sauce. ![]() The addition of a French bechamel sauce is thought to be the contribution of Greek chef Nikolas Tselementes in the early 1900s. The exact origin of moussaka is unknown, but it’s believed to have Arab roots and may have been inspired by a Levantine dish called musakhkan. But other variations of the dish with different ingredients also exist and vary by region. It’s typically made with layers of ground meat, eggplant, and a bechamel sauce. An great recipe I will remember for future occasions.Moussaka is a popular dish in Greece and beyond. I brought this to work with a bunch of skeptical non-vegans (“how can you make cream cheese icing vegan?”), and they reeeally loved it!! The cake is so moist and the icing is dangerously addictive. It would have been much easier before the icing was added if the plastic wrap was in place. I had a really hard time with just two hands to keep the roll tight but not drop anything once it’s all rolled up with icing and heavy. ![]() Only thing I would change if doing this again is…instead of unrolling the cake, icing it, rolling it back up, then transferring it to plastic wrap to wrap tightly… I would unroll the cake, place THAT flat cake on plastic wrap, then ice/roll/wrap. There ends up being a little more cream cheese icing than needed for the roll, actually (more for me! :p). I also didn’t have a fancy beater for the coconut whip – I used a kitchenaid handblender and this also came out amazing. Some notes: I did not have a whisk for the aquafaba, just a fork for this cake batter part, and it came out just fine. But since I made this for a work party for others, I truly followed this recipe TO A T and it came out aaaaamazing!! Okay SO I rarely follow other people’s recipes, and when I do, I sub ingredients. I will share the outcome of the dessert tonight as it is currently in the fridge. I would be happy to send you an image of the 2 coconut milks if that would help you try the recipe again. I could see how it wouldn’t thicken if you purchased coconut milk without the full fat. After the whipped cream adding the cream cheese thickens it up more. I then added the vanilla and powdered sugar to taste because I personally don’t like things too sweet. ![]() You scoop out the fat and when u whip that it def does look like whipped cream. When u open the can u will see that all the fat is at the top and the liquid is separated at the bottom. I put 2 cans in the fridge for a day but im sure a few hours would work too. Oh and when u hold a can in ur hand and shake it a little you can tell which is the liquid one and which is more thick. Of note, Trader Joe’s also has full fat coconut milk in a can. I have also purchased the green small can before that says oragnic coconut cream premium…again from wholefoods. This is the full fat one not the one that says light coconut milk which is all liquid. I personally bought the organic coconut milk from wholefoods which is in a white can with a line of green at the top. Thought I would answer your question about the coconut cream filling. I just made the pumpkin roll last night so it’s all fresh in my mind. ![]()
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