My sister, Marcia, called me raving about a healthy vegetable moussaka she made. She’s recently gone vegetarian, actually nearly vegan, and always has a new dish to share with me. Of course, I demanded her recipe. It’s been neatly tucked away for several months and I finally made it last week.
I now understand what all the fuss was about. Marcia has served this dish to dinner guests and I’d do the same. Of course, Joe and I loved this gluten-free, sugar-free moussaka right out of the oven. It was even better when we had the leftovers the following night.
If you met Marcia, you might at first mistake her for Angelina Jolie, which makes me want to stand across the room from her instead of next to her. “Don’t hate me because I’m beautiful,” should be her motto. Instead, though, her inner beauty shines even brighter than her external beauty. It made it easy to reconcile my envy.
Marcia’s giving heart is always willing to share whatever she has with you. She may not have planned to make dinner for an unexpected guest but happily runs out to the store and throws together a nourishing meal. Whenever we fly home, she offers her lush guest room to Joe and I along with her car. Her refrigerator is stocked with foods we love and she rearranges her schedule to spend time with us.
The name Marcia means ‘Brave.’ How true. I’ve seen her stand strong in situations that would have leveled me. Though she’s my baby sister, I learn from her every time we talk.
Though she’s 1000 miles away, there’s something that connects me to her when I make food she loves. It’s the same closeness I feel when I make favorite variation of my Grandma Ruth’s Rice Pudding or Fresh Apple Cake inspired by Martha Rose Shulman.
Somehow, food bridges the miles. And my heart is grateful.
This recipe originally came from Fat-Free Vegetarian, edited by Ann Sheasby.