* 4 zucchini
* 2 eggplants
* 2 fresh red peppers
* 250 g mushrooms
* 1 sprig of leek
* 1 small hot pepper
* 300 g yoghurt
* 3 eggs
* 40 g grated Parmesan cheese
* 3 tablespoons oil
* 1 Tbsp chopped rosemary needles
* Ground pimet
* Ground nutmeg
* Salt and pepper
Clean and wash vegetables. Then chop pepper, zucchini and eggplant and cut into thin slices, cut leek into rings, green pepper into strips and mushrooms into quarters.
Bake all the vegetables and then, in turn, to a lesser extent, a short in a little oil. then spread it into four or less a larger ovenproof baking pan.
Beat egg, mix them with yogurt and season with salt, steam, pimet, nutmeg and rosemary. Arrange vegetables in sauce. Then sprinkle Moussaka with Parmesan cheese and bake in preheated oven at 175 0C 25-30 minutes.
ABOUT VEGETARIAN TIMES
The love for all living creatures is the most noble attribute of man.
—Charles Darwin, English naturalist (1809–1882)
Wild animals never kill for sport. Man is the only one to whom the torture and death of his fellow creatures is amusing in itself.
—James A. Froude, English historian (1818–1894)
If you visit the killing floor of a slaughterhouse, it will brand your soul for life.
—Howard Lyman, author of Mad Cowboy
A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral.
—Leo Tolstoy, Russian novelist (1828–1910)
Moussaka with vegetables with yoghurt (Serves 4)
subota, 4. rujna 2010.Objavio/la George Harford u 18:01
Oznake: fresh vegetables, Moussaka, Parmesan cheese, rosemary needles, vegetarian nutrition, vegetarian recipes
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