From The Vegetarian Family Cookbook by Nava Atlas.
Ingredients:
• 3 to 4 cups cut-up vegetables of your choice (ex. carrots, zucchini, peas)
• 2 tablespoons light olive oil
• 1 cup whole-wheat pastry flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup low-fat soy yogurt
• 3/4 cup Rice Milk original flavor
• 1 tablespoon vegetable oil
• 1/2 cup nondairy cheese (I use Daiya cheddar shreds)
Directions:
1. Saute the vegetables in olive oil until just tender (if using carrots, be sure to cut into thin slices to help them get tender.) Set aside.
2. Preheat the oven to 375 degrees Fahrenheit. Lightly oil a shallow round 2-quart casserole or a 9- by 13-inch baking pan.
3. Combine the flour, wheat germ, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add the yogurt, milk, and vegetable oil. Stir together until well mixed.
4. Pour the vegetables into the prepared pan. Sprinkle with the cheese, then pour the batter evenly over the vegetables, gently smoothing it out with a spatula.
5. Bake for 30 to 35 minutes, or until the top is golden and firm. Let stand for about 10 minutes, then cut into wedges or squares to serve.
