Yes, I’m back – and to answer the burning question (which I’m sure is on all of your minds), yes I’m still alive!
Once again I want to apologise for my sporadic posts as of late. The good news is that by this time next week my workload will be wittled down significantly as the coming week marks the last of my deadlines and classes. I’ll still have exams to revise for, but with the help of some careful planning, I should be able to gain back some semblance of normalcy.
Needless to say, Friday can’t come soon enough.
Anyways, moving on to more important matters. A while ago, a friend noticed a copy of Veganomicon on my bed side table and seemed surprised. “What do you read cookbooks for, I thought you just made your own recipes?” amused by her perception of my vanity, I laughed and shrugged. “I don’t know, for inspiration I guess?”
The truth is I love cooking (in case you hadn’t noticed) and trying all kinds of new recipes. I’m constantly leafing through cookbooks, watching cooking shows (even non-vegan ones, which lets face it is pretty much all of them) and of course reading other food blogs for ideas.
So when I stumbled across this incredibly simple and fresh recipe for a Spring Tartine with Sweet Pea Hummu s from Gena at Choosing Raw, I was instantly itching to recreate it. Armed with all the ingredients for the hummus but no asparagus or bread, I put my own spin on it instead – and the results were just as fantastic as anticipated.
Broccoli, Avocado and Sweet Pea Hummus Socca
For the socca crust:
- 1/2 cup chickpea flour (also known as gram flour, besan or garbanzo bean flour)
- 1/2 cup of water (or a little less if you prefer a thicker batter)
- 1 tsp of olive oil *
- 1/2 tsp Sea salt and black pepper (or to taste)
- Pinch of cumin powder
- 1 tsp coooking oil/spray of choice for the pan*
* You could also omit the oil in lieu of 1/2 tsp of ground flax and bake in a non-stick pan or even use some greaseproof paper. It will take slightly longer to set and brown, and taste significantly denser but it’s doable.
* I won’t bother re-posting the recipe as I made it exactly as is and added 1 tbsp of chopped parsley and lemon thyme.
- Whisk together all ingredients in a small mixing bowl and bake in a heated, greased or non-stick pan for 8-10 minutes at 230 C/450 F until edges are set and the socca is firm. Flip and brown for a couple of minutes under a grill or broiler.
- Layer the hummus, broccoli and avocado and garnish with red onion (if you wish) and a few sprigs of lemon thyme. Cut into slices and devour.
- If you’re not bothered to make this or the aforementioned tartine, do yourself one favour and just make the hummus. Seriously, you will not regret it – it’s phenomenal.
I know you must think I have an endorsement deal from Choosing Raw the way I talk about Gena’s recipes, but I just can’t help it – something about her ingenious flavour combinations make my vegan heart sing.
Trust me on this one – make the hummus and judge for yourself.
Have a great week, all!