Vegetable Upside-Down Cake

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Source: Originally from The Enchanted Broccoli Forest

Vegetable Mix:

  • 4 tbs butter
  • 3 tbs wheat germ
  • 1 cup chopped onion
  • 1-2 garlic cloves
  • 2 cups chopped broccoli
  • 1 1/2 cups chopped cauliflower
  • 1 large chopped carrot
  • 1 diced red pepper
  • 1 cup sweet corn
  • 1/4 tsp salt
  • black pepper
  • 1 packed cup of sharp chedder and/or swiss cheese

Melt butter in large frying pan and add wheat germ, onion, and garlic. Saute till clear. Add broccoli, cauliflower and carrots. Saute till tender. Add red pepper, corn, black pepper and salt. Saute a couple more minutes. Pam a 9X13 inch pan and poor vegetable mixture in. Sprinkle cheese on top and set aside.

Biscuit Mix:

  • 1 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp basil, thyme, oregano and dill
  • 1/4 cup parmesan cheese
  • 1/2 cup wheat germ
  • 2 large eggs, beaten
  • 3/4 cup buttermilk
  • 1/4 cup melted butter

Mix together flours, soda, salt, herbs, cheese and wheat germ. In a seperate bowl beat eggs, buttermilk and butter together. Mix flour mixture and egg mixture together. Spead mixture on top of vegetable mixture in pan. Bake, uncovered, for 30 minutes. When finished, invert the entree on a serving tray and serve.