madrasi_in_mo

This is my entry for the low-fat baking event in Madhuram's www.egglesscooking.com.
Look at:
Low Fat Baking Recipes Round Up

Please skip if you are not interested to learn how to make vegetable upside down casserole. :)




This has become a favorite dish in our household. This is from “The Vegetarian Family Cookbook” by Nava Atlas.

INGREDIENTS:

3-4 cups of cut-up vegetables of your choice
1 cup whole wheat flour
1/4 cup wheat germ
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup low-fat milk, rice milk or soy milk
3/4 cup low-fat yogurt or soy yogurt
1/2 cup grated low-fat cheese (optional) or non-dairy cheese
1 tbsp vegetable oil (optional).
1 cup tofu (not in original recipe).

METHOD:
1. Saute the vegetables until just tender. Set aside.
2. Slice the tofu into cubes and saute (with a sauce, if you like).
3. Preheat the oven to 375 F. Lightly oil a shallow round 2 quart casserold or a 9 by 13 inch baking pan
4. Combine the flour, wheat germ, baking powder, baking soad and salt in a mixing bowl. Make a well in the center and add the yogurt, milk and vegetable oil (if using). Stir together until well mixed.
5. Pour the vegetables into the prepared pan. Then add a layer of tofu. After that, sprinkle with the cheese, if using, then pour the batter evenly over the vegetables, gently smoothing it out with a spatula.
6. Bake for 30-35 minutes or until the top is golden and firm. Let stand for about 10 minutes, then cut into wedges or squares to serve.

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Notes:
1. I usually use a combination of corn, beans and carrots.
2. I have also used mushroom, green pepper and broccoli.
3. Cheese blends in very well with this dish, so I recommend using it (low fat,if preferred).