While our little Napa getaway was fun, it’s nice to get back home and relax with two annoyed dogs that we left them for a few days.
And we had a lot of make up play time with Miko which he reminded us of constantly shoving his toy in our faces.
And turning to my work shoes when more attention could be paid.
And I’ve also neglected restocking the kitchen with fresh fruits and veggies and came up with some interesting dinners the last two nights using up what I could. For the first I chopped up a head of cauliflower and lightly steamed it in the microwave.
Then stir fried it with finely chopped tempeh, fresh crushed garlic, olive oil, parsley, black pepper, salt, and nutritional yeast to taste.
It cooked quickly over high heat.
And made a great simple and filling dinner.
Tonight, however, the pickings were even more slim for dinner ingredients. But I do have plenty of chickpea flour and hemp protein powder in my pantry, so I experimented with another socca recipe that came out nicely!
The Raw Project
Green Protein Sooca
- 3/4 cup chickpea flour
- 1/4 cup hemp protein flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- t tbsp. fresh chopped rosemary
- 1 cup water
- 2 tbsp. olive oil
- 2 tbsp. coconut oil
Whisk together all ingredients except the coconut oil in a large bowl until all clumps are blended in. Set aside and let sit for 15 minutes to thicken. Place coconut oil in a large skillet and heat over high heat. Coat skillet with oil when melted and pour batter mixture into the skillet. Cook over high heat until center is bubbling, then use a large spatula to flip the socca and cook on the other side for another 3-5 minutes depending on desired crispiness. Remove from heat and let cool for about 5 minutes. Slice socca on a cutting board into desired slices and serve. Makes 6 servings.
After sitting for 15 minutes, the batter gets really thick.
If you’re feeling lucky, you can try flipping in the pan by hand. I’m not that lucky, so I used my huge pancake spatula.
I made a quick zuchini hummus in the Vitamix to top the socca with by blending chopped zucchini, tahini, sun dried tomatoes, garlic powder, and lemon juice and it came out very tasty.
The socca has a felafel-like flavor from the chickpea flour was not gritty or earthy from the hemp protein.
Not my most glamorous meal, but it got the job done!