The original recipe was shared by the Vegan Society. But Poppy slightly updates the recipe, that makes it even simpler to prepare. And a few more options to increase the cheesy tang and seasoned so well.
The cheese has more flavor that I like it so much! She suggests using Kappa carrageenan for a firm cheese. Even without the freezer that will slice and grate perfectly. But this ‘Kappa carrageenan’ is a bit expensive for me to afford. So I adapted to use the other option: ‘veg-gel’ instead. It still works well after I put the cheese in the freezer until it’s firm.
I really really want to make this vegetarian moussaka long time ago, but don’t know why it haven’t happen. And today I have this two main ingredient that I fond of : aubergines is my flavorite vegetable, and thericottacheese is more low fat than the other popular cheese, those fit into my healthy diet! Oh, forgot to tell you, I set a goal in 2013: loose 30 lb in weight between 2 years, can I do it? I can’t answer myself, that is my weak point! But I really really want it happen to me, because I’m over the BMI standard, it start to affect my health, so I ought to do something!
Thanks to one of my blogger: Linda, she is the same as me, ( vegetarian ), she gave me lots of advise on loose weight, and told me how to find a way to follow, thanks to her!