Vegetable Upside Down Cake

I have the grossest two months ever ahead of me, so it's time to make some freezable, hearty meals that will make me smile through the exam pain.


This is something that my mom used to make, adapted from the best cookbook for young vegetarians-- Mollie Katzen's Enchanted Broccoli Forest. It has so many amazing, healthy recipes that make veggies oh so much fun. This one really stuck out in my memory, because it's cake. Like one of my favourite things. But healthy. Amazing. I knew when I woke up this morning that I had to call my momma and get the recipe. 

mommy recipes :)

So here it is. One of those meals that has every good thing all packed into one. Enjoy!

Vegetables Portion:

A little oil for the pan

3 tablespoons bread crumbs

1 chopped onion

1 head broccoli, chopped

1 large carrot, chopped

1 teaspoon salt

1 red bell pepper, chopped

1 cup corn 

1/2  a large zucchini, chopped

5 cloves garlic, passed through a press

Assertive pinch of black pepper, to taste

Assertive pinch of cayenne, to taste

Oven preheated to 350 and set aside a greased 9 x 13" casserole dish, sprinkled with the bread crumbs.

Heat oil in a large skillet over medium and sauté the onion for 5 minutes.  Add the broccoli, carrot and salt, stir and cover to cook for 8 minutes.  Add the bell pepper, corn, zucchini, and garlic, stir and cook for a minute or two more.  Stir in the black pepper and cayenne last, and then spread the vegetables in the baking dish while you make the bread mixture.

For the "Cake":

2 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoons salt

3 teaspoons sugar

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried marjoram

2 teaspoons dried dill (I used oregano, for we had no dill)

2 large eggs

12 oz (about 1 1/2 cups) fat-free greek yogurt (or any yogurt or your choice)

3 tablespoons melted butter

Sift the first 5 ingredients together in a large bowl and stir in the sugar and herbs.  

In another medium-sized bowl, beat the eggs, yogurt and melted butter.  Pour the wet ingredients into the dry ingredients and, using your hands, mix until just combined. Avoid over-mixing at all costs.

Spread the batter over the vegetables and work it around carefully until they are all covered

Bake for 30-40 minutes or until an inserted toothpick comes out clean.  

Veggies are hiding. It's almost like having cake for dinner.