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Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan
Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan

Before you jump to Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is literally very true. From time to time, though, you totally do not need to make an entire meal for your family or even just for yourself. Sometimes just about all you desperately want is to go to the drive through and get home as soon as possible. Why shouldn’t you be able to do this every now and then and not have a bunch of guilt about slipping up on your diet program? This is possible because plenty of the popular fast food spots are attempting to make their menus healthy now. Here is how you can find healthy food choices at the drive through.

Choose the drive through based on if it has healthier options available. Arby’s as an example, is void of burgers. Instead you’ll be able to pick from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, obviously, is known for its square burgers, even so the menu there has lots of wholesome choices like salad, potatoes and chili. Not every little thing is McDonalds featuring its deep fried chicken parts as well as other terribly bad items.

Simple sense states that the proper way to lose weight and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!

We hope you got benefit from reading it, now let’s go back to vickys greek-style rice moussaka, gf df ef sf nf vegan recipe. To make vickys greek-style rice moussaka, gf df ef sf nf vegan you only need 21 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. You need 2 medium aubergine / eggplant
  2. Take 1 salt as required, you'll need a fair amount
  3. You need 2 tbsp olive oil
  4. Get 100 grams white mushrooms, finely sliced
  5. Prepare 6 spring onions / scallions, finely sliced
  6. Use 2 clove garlic, crushed
  7. Take 2 tbsp dry white wine
  8. Get 400 grams can of chopped tomatoes
  9. Use 2 tsp tomato puree / paste
  10. Provide 1/2 tsp ground cinnamon
  11. Get 1 tsp sugar
  12. You need 2 tbsp finely chopped fresh parsley
  13. Get 375 grams cooked short-grain white rice
  14. Provide 2 tbsp parmesan-style cheese, finely grated (I use vegan brand Veganic)
  15. You need Sauce
  16. Take 60 grams sunflower spread / butter
  17. Use 50 grams corn starch / cornflour
  18. Provide 320 ml light coconut milk
  19. Get 120 ml coconut cream
  20. Provide 2 tbsp parmesan-style cheese, grated
  21. Provide 1/2 tsp ground nutmeg
Instructions to make Vickys Greek-Style Rice Moussaka, GF DF EF SF NF Vegan:
  1. Slice the aubergine into half cm thick rounds
  2. Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
  3. Rinse the slices well under cold water then pat dry
  4. Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
  5. Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
  6. Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
  7. Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
  8. Preheat the oven to gas 4 / 180C / 350°F
  9. To make the sauce, melt the butter over a medium heat and stir in the corn starch
  10. Gradually add in the milk and cream, whisking continuously until thickened
  11. Remove from the heat and stir in the parmesan
  12. Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
  13. Spread 1/2 of the rice mixture on top
  14. Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
  15. Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes

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