Vegetable Upside-Down Skillet Cake
A hot dinner for a cold night.
Ingredients:
1 1/2 C chopped red onions
1 T oil
2 garlic cloves, pressed
2 yellow or white potatoes, cut into cmall chunks
1 carrot, sliced
1 rutabaga or turnip, cut into small chunks
2 C chopped collard greens or kale
2 tsp fresh rosemary, chopped
1/2 C water
1 T arrowroot
1 T Bragg Liquid Aminos or tamari
1 C frozen shelled edamame, thawed
1/2 tsp ground pepper
1/3 C soymilk
1 tsp lemon juice
3/4 C whole wheat flour blended with 3/4 C whole wheat pastry or barley flour (or 1 1/2 C unbleached white flour)
1 tsp baking soda
1 tsp baking powder
1/4 C vegan butter or margarine
1/2 C mashed sweet potato
1 T vegan margarine (optional)
Sprinkling of paprika
Instructions:
1. Heat a heavy 9" or 10" oven-proof skillet over medium heat. Add onions and oil, stir, reduce heat and cover with a lid that fits directly over the onions. Sweat onions until soft. Add garlic, potatoes, carrots, rutabagas, collard greens or kale, and rosemary. Stir, cover and cook for about 5 minutes. Combine water, arrowroot and Bragg Liquid Amino to vegetables with edamame and pepper and continue to cook while you make the cake. Allow about 10 minutes.
2. Preheat the oven to 350°F.
3. To make the cake, combine soymilk and lemon juice and set aside. In a medium mixing bowl, combine flours, baking soda and baking powder. Mix well with a pastry blender, and cut in shortening or margarine until the mix resembles fine granules. Blend the sweet potatoes with the soymilk until well blended. A hand blender works well for this, but you can use a blender instead. Stir wet and dry ingredients together until a fairly firm dough is formed, but do not overmix, as this will make the crust tough. Add a bit more flour if necessary. On a floured board, pat or roll dough out to the size of the skillet.
4. Remove the vegetables from heat. Place dough over vegetables and make about 5 slits on the cake top, radiating out from the center. For a richer tasting cake, spread 1 T margarine over the top and sprinkle paprika over the top. This gives a browner apprearance to the cake. Bake 25 minutes or until top is brown and vegetables are bubbling. Let cool slightly before serving. Serves 6
Calories: 370
Fat: 14 grams
Carbs: 54 grams
Protein: 13 grams
Sodium: 560 mg
Fiber: 9 grams