Moussaka

and béchamel

Here’s my latest Mediterranean recipe that’s based on one of my childhood loves: Moussaka. I’ve created a hardy plant-based sauce with a blend of herbs and cinnamon, and a creamy grain-free, diary-free béchamel without any sacrifice of texture or flavor. You can easily prep this meal ahead of time, leave in the refrigerator for a few days before baking, or freeze and thaw before baking.

I’m also featuring a few more hardy, soul-warming vegetarian versions of dishes traditionally made with ground meat, and one with meat, Ratatouille with meatballs. I definitely want to share a meatless version of meatballs, but until then here’s the omnivore version. They’re all easy to make ahead, store ahead, and reheat the leftovers.

The Cauliflower Bolognese recipe can be used in any dish that uses a meat sauce. You can replace the tomato sauce in the Spaghetti Squash Pizza Pie with the Cauliflower Bolognese recipe for a hardier pie. Same goes for almost any recipe that calls for marina or tomato sauce, like the Spaghetti Squash Parmesan Pie.

The video for the Moussaka recipe is coming soon! Heads up that I’m starting to incorporate videos into the recipes more often and share them on YouTube as well.

Have a delicious week,
Erica

Have a question? Reply to this newsletter, message me at erica@comfybelly.com, or DM me on social media. I love hearing from you!

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