Archive for December 16th, 2007


I would have to say that one of my biggest influences in the kitchen, after my grandmother, would be Molly Katzen. Her recipes are always inspired, full of great tastes and combos, and for moi, many of them are very easily adapted to non-dairy. I am not a vegetarian, although I could easily be one, but my family (and I) enjoy eating chicken and fish. So sometimes I incorporate poultry or fish into a vegetarian recipe, and always with good results. This recipe is adapted from Molly Katzen’s Vegetable Upside Down Cake, in The Enchanted Broccoli Forest. I added chicken to the vegetables, and all cheeses have been substituted with soy cheese, and for the buttermilk that this recipe called for, I used plain soy yogurt. The crust really makes this dish – it bakes on the top, but when you serve it, you flip it onto the bottom. Have fun in the kitchen, experiment and explore your passions. Enjoy!

 Upside down dinner

Part I

4 tablespoons margarine

3 tablespoons wheat germ

1 cup chopped onion

2 cups chopped broccoli

1 chopped zucchini

10 ounces sliced mushrooms

1 finely chopped peppper

2 cups leftover chicken, diced

1/4 teaspoon salt

freshly ground pepper

1 packed cup shredded soy cheddar cheese

Melt 3 tablespoons of margarine, and pour it into a 9 x 13″ pan, spreading it all around. Then sprinkle on the wheat germ.

Melt the remaining tablespoon of margarine in a large pan, and saute the onion for 5 minutes. Add the rest of the vegetables and continue saute-ing until just cooked. Add the seasonings and the chicken. Mix and mingle everything thoroughly, and then spread the vegetables into the wheat-germed pan. Sprinkle the soy cheese over the vegetables and set the dish aside. The cheese will begin to melt.

Part II

1 cup unbleached white flour

3/4 cup whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon each: basil, thyme, dill, oregano

1/4 cup grated soy parmesan cheese

1/2 cup wheat germ

2 large eggs, beaten

one 6 ounce container plain soy yogurt

1/4 cup melted margarine

Sift together the flours, soda, salt, and herbs. Stir in the soy parmesan and wheat germ. Make a well in the center.

Beat together the eggs, soy yogurt, and melted margarine. Pour the liquid mixture in the well of the dry ingredients, and mix until well blended. It’s a very stiff batter.

Carefully spread it over the cheese-coated vegetables (use a rubber spatula) and distribute it as evenly as possible.


Bake, uncovered, 30 minutes. Invert the hot cake onto a tray slightly larger than the baking pan. Just beautiful! Makes 6 – 8 servings.


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