Tag: moussaka

What Do I Eat Today – Chef V’s Moussaka Menu

what do I eat today moussaka

This “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Easy Cereal with Chef V's Almond Milk.  For lunch, my Creamy Sweet Potato Soup, and for dinner,  Vegan Moussaka, demonstrated in this month's Chef V Cooking School video.

lemons

I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.

warm cinnamon quinoa

For Breakfast – Easy Cereal with Chef V's  raw Almond Milk

Chef V’s Tip: My Raw Almond Milk is easy to make and so versatile; I use it throughout my book. Or, an ice-cold glass of it is refreshing on a hot summer day.

Get the recipe here. 

This “What do I Eat today” lunch is Sweet Potato Leek Soup. Sweet potatoes are the uber tuber – packed with fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.

Get the recipe here.

Dinner – Vegan Moussaka

For dinner, you are having my Vegan Moussaka, made with healthier ingredients that will taste great and make you feel good. My vegan version of moussaka uses a dairy-free Béchamel sauce and mushrooms instead of meat.

This recipe is featured in my Cooking series on YouTube and you can watch me prepare the recipe here.

Chia seed pudding

Dessert – Chia Seed Pudding

For dessert or snack we offer a recipe for Chia Seed Pudding. Chia seed pudding is great for breakfast, dessert, or anytime, and kids love this recipe.

Chia seeds are tiny superfood heroes. They come in either white or dark brown/black and have a huge nutritional profile. here.

Veronica pouring green drink

Chef V’s Cooking with V – Vegan Moussaka

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.

Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.

In this special episode, we have a virtual guest. Michael lost over 200lbs with Chef V and implemented a healthy lifestyle. His story is so inspiring. We make a vegan version of moussaka using a dairy-free Béchamel sauce and mushrooms instead of meat.

Cooking with Chef V

Michael says:

“I’ve reached my goal weight in June, losing a total of 245 plus pounds over the last 22 months. Chef V has helped in this as my morning drink since I started my Green Drink Plan from you. Thank you.”

Vegan Moussaka
Step by Step

moussaka ingredients

INGREDIENTS

  • 2 tablespoons cold-pressed olive oil, divided use
  • 1/4 cup sliced white onion
  • 1 clove garlic, minced or pressed
  • 1 pound minced mushrooms
  • 1 tablespoon gluten-free flour
  • 1 cup Chef V's Raw Almond Milk
  • 3/4 cup vegan mozzarella shreds
  • 1/2 cup vegetable broth
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon ground nutmeg
  • Sea salt and black pepper, to taste
  • 1 large (or 2 small) zucchini, thinly sliced lengthwise like lasagna noodles

DIRECTIONS

dicing onion

Preheat the oven to 350F. Lightly coat a 6×6 inch baking dish with coconut spray.

PREPARE THE INGREDIENTS

ONION
Cut off both ends of the onion, remove the skin, give it diagonal cuts all the way across the cut end.  Slice across cut end for perfectly diced onion.

chop mushrooms

MUSHROOMS
Chop the mushrooms – I love the nice meaty texture they give to the dish.

sliced zucchini

ZUCCHINI
Cut off the ends so the end is flat. Slice lengthwise making pieces like a lasagna noodle.

saute onions

SAUTE THE ONION, MUSHROOMS & GARLIC

In a saucepan, saute onions in 1 tablespoon of olive oil for about one minute, until translucent. Add the garlic, then the mushrooms. Continue cooking for about 3 minutes more.

bechamel sauce in pan

MAKE THE BECHAMEL SAUCE

Add one tablespoon olive oil to a saucepan, add the flour into the oil, and stir. Slowly add the almond milk while stirring. Add 1/2 cup vegan cheese.

Once the cheese is melted add the spices – 1/8 teaspoon nutmeg and 1/8 teaspoon rosemary.

The sauce will get creamy and thicken. Reduce the heat and simmer it. Add the broth and continue stirring.

assemble dish

ASSEMBLE THE DISH

In a 6 by 6-inch baking dish, assemble the moussaka. 

  • Cover the bottom with a layer of zucchini slices.
  • Sprinkle with 1/2 the mozzarella shreds.
  • Top with mushroom mixture.
  • Sprinkle remaining mozzarella shreds.
  • Cover with a layer of zucchini slices.
  • Top with sauce.

moussake oven

BAKE THE DISH

Bake for 45 minutes, or until the sauce is golden brown.

Let cool for 10-15 minutes before serving.

tasting

TASTE!

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