Socca is a savoury chickpea pancake enjoyed as a street food snack in Nice, France. Here we have 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.
Unadorned socca is also a great accompaniment to other dishes. Try serving it alongside chili, soups, or stews; or as a snack sprinkled with freshly ground black pepper and chopped herbs such as rosemary, parsley, or chives.
Soaking red onion removes some of that harsh bite raw onions can have, and also mellows the taste a bit.
For socca batter, in bowl, whisk together chickpea flour, water, 1 Tbsp (15 mL) oil, garlic, oregano, and salt until well combined. Set aside for 1 hour. While waiting, make dressing and tempeh.
For dressing, in blender, combine cashews, 6 Tbsp (90 mL) crumbled tofu, garlic, lemon juice, apple cider vinegar, tahini, miso, water, maple syrup, mustard, nutritional yeast, and salt until smooth, about 2 minutes. Transfer to bowl and fold in green onion and remaining tofu. Refrigerate until ready to use.
Preheat oven broiler and position oven rack about 6 in (15 cm) from broiler element.
For bits, toss 1/2 tsp (2 mL) 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.
When socca batter has rested for 1 hour, place 10 in (25 cm) cast iron pan under broiler and allow to warm for 5 minutes.
Remove pan from oven, add remaining 1 Tbsp (15 mL) oil 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.
Just before serving, top socca with lettuce, tomatoes, and onion. Drizzle with about half the 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.
This recipe is part of the Plant-Powered Eats collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.