Vegetable Upside-down Casserole
("although it's not clear what about this dish is upside-down, it is
a delicious and comforting winter meal perfect for using small
amounts of spare produce")
3-4 C. vegetables, cut into bite-sized chunks
2 T. olive oil
1 C. whole-wheat pastry flour
1/4 C. wheat germ
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 C. low-fat yogurt or soy yogurt
3/4 C. low-fat milk, rice milk or soy milk
1 T. vegetable oil
1/2 C. grated cheese or nondairy cheese
Preheat oven to 375 degrees F.
Heat a medium skillet over medium heat. Add olive oil and vegetables
and saute until just tender. Time will vary depending on vegetables.
Set aside. Lightly oil a round 2 quart casserole or a 9 X 13 dish.
Combine flour, wheat germ, baking powder, baking soda, and salt in a
mixing bowl. Make a well in center and add yogurt, milk and vegetable
oil. Stir together until well mixed. Transfer the vegetables to the
prepared pan. Sprinkle with cheese. Pour batter evenly over the
vegetables, gently smoothing it out with a spatula. Bake for 30-35
minutes or until the top is golden and firm. Let stand for about 10
minutes, then cut into wedges or squares to serve.
NOTE: The author of this recipe suggests the following vegetable
combinations (or try your own!): corn, tomato scallion/ broccoli and
onion/squash and spinach.
recipe courtesy: "The Vegetarian Family Cookbook" by Nava Atlas
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