Recipes & Tips Blog

 I pulled my copy of The Enchanted Broccoli Forest, by Mollie Katzen, off the shelf for the first time in years. It’s a treasure trove of healthy vegetarian comfort food recipes each accented with the author’s whimsical illustrations.  Published in 1982 well before lust-inducing food photography became the norm for cookbooks, it’s a refreshing retreat.

My mind has been puzzling over what to teach a group of kids at the Boys and Girls Club to cook in an upcoming nutrition and cooking class I am involved with. About 16 kids will be cooking a meal for 40 people in about 2 hours. Kind of a head scratcher. While flipping through The Enchanted Broccoli Forest I came across Vegetable Upside Down Cake. It looks like it might be the perfect side dish for the kids to make. David is convinced no kid would want to eat this, but I have high hopes.

It’s a great teaching recipe because there is lots of chopping to practice knife skills. They will also learn how to sweat an onion and make a simple dough.  The veggies are briefly sautéed, but the oven time really brings their sweetness out and gives the broccoli and cauliflower a slightly roasted quality. The biscuit-like topping is hearty with a nice nutty flavor from whole wheat flour and wheat germ. It’s also sturdy enough to make cutting and serving easy.  I absolutely loved the finished result and really hope the kids will go for it. I’ll report back at the end of April with the outcome.

Veggie Cheesy Torte

Adapted from Mollie Katzen’s Vegetable Upside Down Cake, published in The Enchanted Broccoli Forest.

For the veggie layer
2 tablespoons olive oil
3 tablespoons wheat germ
1 medium onion, chopped
3 cloves garlic, minced
2 cups broccoli, cut into small florets
1 ½ cups cauliflower, cut into small florets
1 medium carrot, chopped
1 red bell pepper, chopped
1 cup corn kernels (fresh or frozen)
½ teaspoon coriander (freshly ground if possible)
¼ teaspoon Aleppo pepper or red chile flakes
generous amount of freshly ground black pepper
salt to taste (probably ¼ – ½ teaspoon)
1 cup sharp cheddar cheese, grated

For the top/bottom
1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoon baking soda
1/ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried chives (or oregano)
¼ cup parmesan cheese, grated
½ cup wheat germ
2 large eggs, beaten
¾ cup buttermilk
¼ cup olive oil

Preheat oven to 375 degrees F.

Spread 1 tablespoon of olive oil in the bottom of a 9×13 baking pan and sprinkle with 3 tablespoons of wheat germ. (Note: the torte is turned out of the pan onto a serving dish. Be sure you have something large enough to invert a 9×13 pan onto. A large baking sheet works well, and then the torte can be cut and placed on a pretty serving platter. Otherwise bake in two smaller pans.)

Add 1 tablespoon olive oil to a large sauté pan along with the chopped onion and a pinch of salt. Over a medium to medium-low heat, sweat the onion by cooking for about 5 minutes until translucent, but not taking on any color. Stir frequently.

Increase the heat and add the broccoli, cauliflower, and carrot and sauté for 2 -3 minutes. Add the bell pepper, corn, garlic, coriander, Aleppo pepper, black pepper and another pinch of salt. Sauté 1-2 more minutes until the aroma of the garlic and spices is noticeable.  Taste the veggies and adjust the seasoning as needed.  Spread the sautéed vegetables in the prepared 9×13 pan and then sprinkle the cheese over the vegetables. Set aside while preparing the topping.

In a medium-sized mixing bowl, combine the flours, baking soda, salt, and spices. Whisk well to thoroughly combine. Add the parmesan and wheat germ and stir to incorporate.

 In a separate bowl, beat the eggs to combine, and then add the buttermilk and olive oil.

Make a well in the center of the dry ingredients and pour the liquid into the well. Mix to combine working quickly and only stirring enough to bring everything together. Place small dollops of dough on the vegetables and then gently spread the dollops to create a solid covering. Bake uncovered for about 25 minutes. The topping should be a deep golden brown.

Place a large platter or sheet pan over the 9×13 dish and carefully, but quickly, flip them over to invert so the 9×13 pan is now on top. The torte should drop out of the baking dish onto the platter. Give the pan a little shake if the torte seems to need some encouragement to let go. Don’t panic if a few veggies remain in the pan, they can always be retrieved and placed on the torte by hand, or just nibbled on as a treat for the cook.