Erica Goodman is the New York Regional Director at American Farmland Trust, where she oversees the organization’s work in New York and neighboring New Jersey. A native New Yorker, she grew up as part of a multi-generational dairy farm family in Washington County. Erica has previously held roles on AFT’s national communications team, served as Associate Director of Corporate Partnership at FoodCorps (pronounced Food-Core), and since 2016, Erica has served as representative-at-large for urban, suburban, and rural non-farm interests on the New York State Soil and Water Conservation Committee. She was named one of Hunter College’s “40 Under 40” in New York City Food Policy in 2018.   Vegan Moussaka with Potatoes Ingredients;- Makes one 9 x 13 pyrex casserole dish EGGPLANT and POTATOES 1-2 eggplants (1 large or 2 small), unpeeled and cut lengthwise into 1/2-inch slices 4-6 potatoes, sliced into thin rounds 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper TEMPEH SAUCE 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 1 - 8 oz. package Soy Tempeh, crumbled 2 portobello mushrooms- finely chopped 2 assorted peppers- yellow, orange and green- chopped 1 teaspoon dried oregano 1/4 teaspoon ground allspice Pinch of ground cloves ½ teaspoon cinnamon 1/2 teaspoon kosher salt, plus to taste Freshly ground pepper 1 cup fire roasted tomatoes 5 sundried tomatoes- pureed 1 tablespoon tomato paste 1 bay leaf CASHEW SAUCE 1 ½ cups cashews- soaked for 2 hours in water 1 ½ cups water 1 teaspoons sea salt ¼ teaspoon ground nutmeg 1 Tbs. Nutritional yeast TOPPING ½ cup Breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free) ½ t. salt ½ t. ground garlic olive oil 1 tablespoon chopped parsley Vegan Moussaka Directions Bake the Eggplant and Potatoes: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet, lined with parchment paper. On a separate cookie sheet, do the same with the potatoes. Season with salt and pepper. Cover with parchment paper and bake until the eggplant and potatoes are soft, about 25 minutes. Set aside covered. Make the Tempeh Sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, until lightly browned, about 5 minutes. Add the peppers and garlic and continue to cook, stirring frequently, for about about 3 minutes more. Add the tempeh, oregano, allspice, cloves, and cinnamon. Cook, stirring occasionally, for about 5 minutes. Add the Portobello mushrooms, fire-roasted tomatoes, and salt, and cook for 5 more minutes. Add the tomato paste, sundried tomatoes, and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened, about 15 minutes., stirring occasionally. Make the Cashew Sauce. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, nutritional yeast and nutmeg. Toast the Bread Crumbs. Coat the bottom of a heavy skillet with olive oil. Add the Breadcrumbs, garlic and salt, and lightly brown for 2 minutes. Remove from heat. Add 2 tablespoons of chopped parsley.Assemble the Moussaka. Lower the oven to 350 degrees. Spray a 9 x 13 x 2-inch casserole dish with olive oil. Scatter ½ of the breadcrumbs over the bottom of the pan. Lay the eggplant in the pan, overlapping the slices if needed. Spread half of the tempeh sauce evenly over the eggplant, Repeat with the potatoes and remaining tempeh sauce. Pour the cashew sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the remaining breadcrumbs and bake, uncovered, until lightly browned, about 45 minutes. Remove the moussaka from the oven and let rest for 10 minutes.