alive logo

Mushroom Socca with Tomato Sauce


    Mushroom Socca with Tomato Sauce

    Parmesan, mushrooms, and a sun-dried tomato topping turn this version of socca bread, a gluten-free flatbread hailing from the south of France, into an umami bomb.


    1 cup (250 mL) garbanzo bean (chickpea) flour
    1 Tbsp (15 mL) fresh thyme 
    1/4 tsp (1 mL) black pepper
    1/3 cup (80 mL) extra-virgin olive oil or camelina oil, divided 
    1/2 cup (125 mL) grated Parmesan cheese
    2 cups (500 mL) chopped brown mushrooms
    1/3 cup (80 mL) oil-packed sun-dried tomatoes
    1 garlic clove, chopped

    Sift garbanzo bean flour into large mixing bowl. Stir in thyme and pepper. Whisk in 1 cup (250 mL) water and 2 Tbsp (30 mL) oil and stir until no clumps remain. Let mixture rest for 30 minutes and stir in Parmesan.

    Preheat oven to 400 F (200 C). Heat 1 Tbsp (15 mL) oil in 10 in (25 cm) ovenproof skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Pour in garbanzo batter and swirl pan so batter and mushrooms are evenly distributed.

    Transfer skillet to oven and cook for 15 minutes or until edges are set and batter is almost cooked through. Turn on oven broiler and cook for 3 minutes more, or until lightly browned on top.

    Meanwhile, place sun-dried tomatoes, garlic, 3 Tbsp (45 mL) oil, and 3 Tbsp (45 mL) water in blender container and blend until smooth. Add additional water if needed to help with blending.

    Allow socca to cool for about 10 minutes in pan. Using spatula, gently loosen edges. Slide spatula under socca to make sure bottom is completely loose from pan and then slide it out of skillet.

    Serve wedges of socca alongside sun-dried tomato sauce.

    Serves 4.

    Each serving contains: 323 calories; 12 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (5 g sugars, 3 g fibre); 302 mg sodium

    source: "5 Flavour Surprises", alive #380, June 2014


    Mushroom Socca with Tomato Sauce




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.