Wedding recipe

In honor of our recently celebrated 1-year wedding anniversary, I am sharing the recipe for the main dish that we served at our reception.  In order to green the event, we served a completely vegetarian dinner.  Many of our guests were not thrilled with the absence of meat.

We carefully chose one of our favorite vegetarian recipes for the event.  Unfortunately, the version made by the caterer did not taste nearly as good as what we make a home.  We invite any of our wedding guests to come visit us, and we will make you the real deal.

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Vegetable Upside-Down Cake
Adapted from The Enchanted Broccoli Forest by Mollie Katzen

The Vegetable Part
5 T. oil or butter
2 c. chopped onion
1 bulb of garlic, minced
3 c. broccoli florets
3 c. cauliflower florets
2-3 medium carrots, diced
1 c. diced red bell pepper
1 c. peas
1 c. corn
Large handful of chopped garlic chives
Salt, pepper, and cayenne to taste
1 c. cashew butter, mixed with 3/4 c. hot water until smooth

In a large pan, saute the onion in 4 T. oil for about 8 minutes, then add garlic and saute 30 seconds more.  Turn off heat.

Boil a pot of water, and blanch the broccoli, cauliflower, and carrots for 30 seconds.  Drain immediately and rinse with cool water or place in an ice bath.

Add blanched vegetables, along with bell pepper, peas, corn, and garlic chives to the pan with the onion and garlic.  Add salt, pepper, cayenne, and cashew butter mixture.  Stir to combine well.  Spread into greased 9×13 pan.

The Cake Part
1 1/2  c. whole wheat pastry flour
3/4 c. fine corn meal
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
3 T. sugar
1 t. dried oregano
1 t. dried thyme
2 T. fresh dill
2 eggs
1 1/2 c. buttermilk
3 T. oil

Mix all dry ingredients, including herbs and fresh dill.  In separate bowl, beat eggs, buttermilk, and oil.  Combine wet and dry — do not over mix!

Spread the cake batter over the vegetables in the baking pan.  Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 10-15 minutes, then cut into squares and serve, inverted (i.e., with the veggies on top).

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2 Responses to Wedding recipe

  1. Pingback: Poppy seed dressing « Her Green Life

  2. Pingback: Foodie Friday: Eating local in late winter | Her Green Life

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