Greek for Meatless Monday : Moussaka with Radish Salad

Last Monday I cooked Moussaka and Radish Salad for dinner.  Though we love Mediterranean food, we haven't ventured much into the vegetarian terrain. Usually whenever we eat out we order dishes loaded with chicken or lamb and enjoy it to bits. however cooking Greek for Meatless Mondays has been quite a revelation.  Mediterranean Veg dishes can be as delicious as the others.  (if not better). and the Greeks really know to play with their sauces and spices. I  think I am falling in love with Mediterranean food all over again....

Ok. Sorry. I got a little carried away. So, as popularly known and described by Lynn Livanos Athan, "Moussaka is a casserole made by layering eggplant with spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection." I however spotted a vegetarian version of Moussaka in the book From a Traditional  Greek Kitchen : Vegetarian Cuisine and tried that out with some minor adaptations inspired by the Andy Harris's Zucchini Moussaka from Modern Greek. For the Radish Salad, I was faithful to the Aphrodite Polemis's recipe of Repanakia me Yaourti Salata .

Greek Inspired Meatless Monday : Pasta with Yogurt and Mushroom-Fenegreek Fritters

Pasta with yogurt is what we had for dinner last night. and we LOVED it. it was so delicious and went so well with the mushroom-fenugreek fritters that i had made to go with it. both the preparations were inspired by Greek recipes from the book The Glorious Foods of Greece ~ Diane Kochilas that i had picked up from the local library last Saturday. The recipes that inspired our meal were

Pasta with Yogurt and Caramelized Onions from Kassos  & 

Wild Mushroom Fritters Seasoned with Cumin from Masari in Rhodes.

Just to adapt to our food habits I slightly modified both the recipes and the result was DELICIOUS. I had ever imagined that i'll sing such praise for a  non-cheesy pasta-dish. but this one was so good that i had to share...