Like pancakes, these savoury Italian flatbreads take time, but make a large batch, and freeze the leftovers and you’ll have them ready to reheat whenever you’re craving them. They’re great substitutes for tacos, wraps, or individual pizzas with whatever toppings you like. High-protein chickpea flour adds a nutty flavour, and a quick fermentation adds a gentle sourness, which also makes it more digestible. But don’t worry if you don’t have time to leave the batter overnight; just whisk together the chickpea flour and water immediately before cooking.
Aquafaba is the leftover liquid from cooking chickpeas and some other beans. You can use the drained liquid from a can of chickpeas or reserve the liquid from cooking dried chickpeas that you soak overnight and boil the next day.
For chickpea batter, the night before, in large bowl, whisk chickpea flour with water. Cover with plate or clean cloth and let sit for 15 hours at room temperature.
Preheat oven to 300 F (150 C).
Drain canned chickpeas, reserving 1/2 cup (125 mL) liquid (aquafaba). Rinse chickpeas and pat dry on clean kitchen towel. In small baking dish, combine chickpeas with sliced cherry tomatoes, 1 Tbsp (15 mL) olive oil,
1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) pepper. In preheated oven, roast for 10 minutes. Stir and roast for 10 to 15 minutes more, until tomatoes start to break down and release juices.
Into chickpea batter, whisk remaining 1 Tbsp (15 mL) olive oil, 3/4 tsp (4 mL) salt, 1/2 tsp (2 mL) pepper, and lemon zest. In medium bowl, whisk aquafaba to soft peaks. Fold into chickpea batter.
Heat greased griddle or skillet over medium-high heat. Add 1/2 cup (125 mL) batter to create circles about 1/4 in (less than 1 cm) thick. Cook for 2 minutes, until bottom is set, then flip and cook for 1 minute more, or until cooked through. Transfer to plate and cover with second plate to keep warm while cooking other soccas. Cook remaining socca batter, wiping griddle with oil between batches, if needed.
To serve, top socca with the roasted cherry tomatoes, chickpeas, and cheese, if using.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.