By Nava Atlas
Everyone likes fruity upside-down cakes; why not try the same approach with vegetables? This casserole, which is fun to make and even more fun to eat, has quickly become a family favorite. It’s a great way to use up small amounts of fresh or frozen vegetables; you can keep it simple or come up with more sophisticated combinations, as tastes dictate.
3 to 4 cups cut-up vegetables of your choice
2 tablespoons light olive oil
1 cup whole wheat pastry flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup low-fat yogurt or soy yogurt
¾ cup low-fat milk, rice milk or soy milk
1 tablespoon vegetable oil
½ cup grated cheese or non-dairy cheese of your choice, optional
1. Saute the vegetables in olive oil until just tender. Set aside.© Nava Atlas; excerpted from The Vegetarian Family Cookbook by Nava Atlas
2. Preheat the over to 375 degrees Fahrenheit. Lightly oil and shallow, round two-quart casserole or a 9”x13” baking pan.
3. Combine the flour, wheat germ, baking powder, baking soda and salt in a mixing bowl. Make a well in the center and add the yogurt, milk and vegetable oil. Stir together until well mixed.
4. Pour the vegetables into the prepared pan. Sprinkle with the cheese, if using, then pour the batter evenly over the vegetables, gently smoothing it out with a spatula.
5. Bake for 30 to 35 minutes or until the top is golden and firm. Let stand for about 10 minutes, then cut into wedges or squares to serve.