Socca is a savory chickpea pancake enjoyed as a street food snack in Nice, France. Here, we’ve repurposed it as a protein-rich pizza base. You could choose to top it like a classic pizza, but this fresh take makes eating your greens a whole lot more interesting.
Make the socca batter: In bowl, whisk together chickpea flour, water, 1 Tbsp oil, garlic, oregano, and salt until well combined. Set aside for 1 hour. While waiting, make dressing and tempeh.
Make the creamy cheeze dressing: In blender, combine cashews, 6 Tbsp crumbled tofu, garlic, lemon juice, apple cider vinegar, tahini, miso, water, maple syrup, mustard, nutritional yeast, and salt. Blend until smooth, about 2 minutes. Transfer to bowl and fold in green onion and remaining tofu. Refrigerate until ready to use.
Make the smoky tempeh bits: Preheat oven broiler and position oven rack about 6 inches from broiler element.
Toss 1/2 tsp oil and tempeh together on small baking tray or in ovenproof frying pan. Broil, stirring once or twice, until lightly golden brown, about 6 minutes total. Meanwhile, in medium bowl, whisk together tamari, maple syrup, paprika, and garlic powder. Add warm tempeh and stir to evenly coat in sauce. Tempeh should absorb all the sauce. Transfer tempeh back to baking sheet and broil again, stirring once or twice, until crisp, about another 4 minutes. Allow bits to cool to room temperature on baking tray, stirring occasionally. If not using right away, bits may be stored in airtight container in refrigerator for up to 4 days.
Bake the socca: When socca batter has rested for 1 hour, place 10 inch cast-iron pan under broiler and allow to warm for 5 minutes.
Remove pan from oven. Add remaining 1 Tbsp oil to hot pan and swirl to coat bottom. Pour in socca batter and place back under broiler until socca is set and edges are lightly browned and pulling away from sides of pan, about 5 to 8 minutes. Let cool for a few minutes in pan before transferring to platter.
Assemble the salad: Just before serving, top socca with lettuce, tomatoes, and onion. Drizzle with about half the creamy cheeze dressing and garnish with half the smoky tempeh bits. Save remaining dressing and bits for another use. Finish with some freshly ground black pepper, if desired, and serve.
Tip: Unadorned socca is also a great accompaniment to other dishes. Try serving it alongside chili, soups, or stews. You can even enjoy it as a snack sprinkled with freshly ground black pepper and chopped herbs like rosemary, parsley, or chives.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.