The following recipe is ``one that people really enjoy,'' says Laurel Robertson, author of ``Laurel's Kitchen'' and ``The New Laurel's Kitchen,'' often considered the handbook of vegetarian cooking and nutrition. ``Kids like it, and it's easy as well as flexible - you can use whatever appeals to you,'' she says. Crust: 1 3/4 pounds summer squash 1 tablespoon honey 2 eggs, beaten 2 tablespoons olive oil 2 1/4 cups cornmeal 1 teaspoon salt 2 teaspoons baking powder
Topping: 1 large onion 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon oregano 1 teaspoon ground cumin 1/2 teaspoon ground coriander seed 3 large ripe tomatoes, chopped 1 teaspoon dried basil 1 1/2 cups grated jack cheese
Cut squash in large chunks and steam until tender. Pur'ee; you should have 2 cups. Mix honey, eggs, and oil with the puree. Combine the cornmeal, salt, and baking powder. Mix the dry ingredients and wet, stirring until smooth. Turn into a greased 12-by-18-inch baking pan or a large pizza pan (mixture should be about 3/4-inch deep) and bake 12 to 15 minutes, just until corn bread begins to pull in from the sides of the pan.
While corn bread is baking, saute onion in olive oil along with chili powder, oregano, cumin, and coriander. Spread onion mixture across top of the corn bread, then scatter tomato atop that. Sprinkle with basil, then cheese. Return to oven for 10 minutes.
Serves 6 generously. - From `The New Laurel's Kitchen,' by Laurel Roberston, Carol Flinders, and Brian Ruppenthal (Berkeley, Calif.: Ten Speed Press, 1986, $19.95) For a vegetarian cookbook list or more information write:
The Vegetarian Times, P.O Box 570, Oak Park, Ill. 60303
The North American Vegetarian Society, P.O. Box 72, Dolgeville, N.Y., 13329.