2 cups of any mixture of cooked vegetables (except cabbage or carrots),
2 cups brown sauce (see recipe below)
1 cup buckwheat flour
1 1/2 Tbs. baking powder
1/2 tsp. salt
1/2 cup skim milk (zero fat)
1 egg white, beaten lightly

Brown sauce:
2 cups water
2 beef bouillon cubes
6 Tbs. whole wheat flour dissolved in 6 Tbs. water
1 tsp. Worcestershire sauce
Black pepper
1. To make brown sauce, boil the water with the bouillon cubes for a few minutes.
2. In another saucepan, combine flour with 6 tablespoons water.
3. Slowly pour in the bouillon stock, stirring continuously.
4. Cook for 2-3 minutes; add Worcestershire sauce and a pinch of black and remove from heat.
5. Place the cooked vegetables at the bottom of a cake ring pan sprayed with cooking spray.
6. Pour the brown sauce over.
7. Combine cup flour with baking powder and salt in a bowl.
8. In another bowl beat the egg white lightly and add the milk.
9. Add to the flour mixture all at once.
10. Stir only enough to dampen the flour.
11. Drop the mixture in spoonfuls over the vegetables and sauce.
12. Bake 20 to 30 minutes in a preheated 350 F/175 C oven, or until firm.
13. Remove from oven, place a large hot dish over the top and turn quickly upside down.This should turn out a cake with a
topping of vegetables and sauce.
4 to 6