This is my favorite meal ever.
Mache Rosettes (or the Buttery Blend by Organic Girl). Raw corn. Radish. Carrot. Avocado (plenty of it). Roasted beets. SOCCA.
Socca is basically a gluten free flatbread or a savory pancake made from just chickpea flour, water, and seasonings of choice. It is super easy to make, and it’s inexpensive. If you have a gluten intolerance, socca makes abstaining from glutenous breads and pancakes very easy, because it is so delicious and satisfying.
1 cup chickpea flour
1 cup water
pinch salt and pepper (or to taste)
1/4 – 1/2 tsp cumin, or 1-2 drops of cumin essential oil if you can get your hands on that, or any other other spice or herbs of choice really.
Whisk up everything. Melt a little bit of coconut oil or butter in a sauce pan on medium to medium -low heat (use just enough oil to coat the pan) and turn your broiler on high.
Cook the socca on medium – low heat until it is firm underneath but still liquid on the surface, then place it under the broiler until it is golden brown, or blackened a bit, if you like that.
You can put a little bit of marinara sauce on this and grated cheese to make a pizza (simply place the sauced and cheesed socca back in the oven until the cheese is melted), pile your favorite raw and steamed vegetables on top and then eat it like a taco, or just top it with your favorite salad, like I usually do.
My favorite vegan socca pizza is a layering of arugula, caramelized red onion, avocado slices, and olives, with a side of my dad’s marinara for dipping.
The simplest way to enjoy socca is to simply drizzle some good olive oil over it and add a little fresh cracked pepper and herbed salt. That will not disappoint!