I used to think moussaka was just one thing: the classic Greek dish that layers eggplant, potatoes, ground meat and tomato sauce under a bubbling top of bechamel. And while I’ve certainly seen plenty ...

Getting your Trinity Audio player ready... I used to think moussaka was just one thing: the classic Greek dish that layers eggplant, potatoes, ground meat and tomato sauce under a bubbling top of ...

My favorite color is purple. Have I mentioned that before? Equal amounts of high-energy red and calming, stable blue, it’s a well-balanced, luxurious color. It’s also the color of one of my favorite ...

I used to think moussaka was just one thing: the classic Greek dish that layers eggplant, potatoes, ground meat and tomato sauce under a bubbling top of béchamel. And while I've certainly seen plenty ...

Par-boil carrots, zucchinis & potatoes (leave skin on potatoes). Saute onion and garlic on low heat until light coloured and add sliced capsicum. Add zucchini and carrots (that have been par boiled).

Vegans and meat-eaters alike will love this delicious moussaka dish, courtesy of The Real Greek. This Greek classic is made with cinnamon, courgette, potato, courgette and jackfruit, and is a ...

Diane explores the fast-growing vegan trends in Athens. THE ACCIDENTAL VEGAN. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka ...

Layers of lentils with roasted vegetables, all topped with a creamy flavoursome sauce, this easy vegan moussaka is a winner. Each serving provides 499 kcal, 16g protein, 60g carbohydrates (of which ...

Preheat oven to 180 degrees. Finely dice the onion and in a deep frypan, fry off the onion and garlic in oil until it starts to brown. Add the eggplant and zucchini, and cook stirring for about 5 mins ...