Socca

This recipe is from Plenty by Ottolenghi. This is great for a nice Sunday lunch.

  • 2 c cherry tomatoes, halved
  • Olive oil
  • 2 onions, sliced thin
  • 2 tbsp thyme
  • Salt and pepper
  • 1/2 tsp white wine vinegar
  • 1 3/4 c chickpea flour
  • 2 c water
  • 2 tbsp flax meal, mixed with 6 tbsp water
  • Vegan cheese

Preheat oven to 275.

Spread tomatoes on a sheet spray with olive oil and roast for 30 min until semi cooked.

Heat 4 tbsp oil in a medium sauce pan and onions, thyme and salt and cook 20 min over low heat until soft. Stir in vinegar and set aside.

When tomatoes are done, increase heat to 325.

Mix chickpea flour, water, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Whisk in flax mixture.

Heat a griddle over medium high heat. Pour 1/3 c mixture on the griddle and cook about 3 minutes per side until golden. Place on the prepared parchment.

Divide the onion mixture amount the cakes, top with tomatoes and a little cheese. Bake for 8 minutes.

Serves 6.

Vegan 1000 Falafel

This is from Gaz Oakley’s Vegan 100. Thy turned out a little funky, but super tasty! Hubby loved them and I’d make them again! The Tahini Sauce is great!!

Falafel

  • 3 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp ginger
  • 2 tsp oregano
  • 2 tsp cayenne
  • 3 c Chickpeas, drained and rinsed
  • Zest and juice of 1 lemon
  • 3 tbsp buckwheat flour
  • Salt and pepper
  • Bunch of fresh cilantro leaves

Tahini Dressing

  • 3 tbsp tahini
  • 6 tbsp water
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1/4 tsp paprika

Combine all tahini ingredients in a jar, shake and set aside.

To serve:

  • Greek Salad
  • Flatbreads

Preheat oven to 350. Line a pan with parchment and spray with olive oil.

Heat a nonstick over medium heat, add 1 tbsp oil and sauté onions over medium heat, stir in garlic and spices and cook h til fragrant, about 5 minutes.

Spoon into a blender, add remaining ingredients, and blend until smooth, adding a little water if it’s too thick.

Use a cookie scoop and scoop onto the prepared pan. Bake 20 – 30 minutes until golden brown.

Serve on flatbread and drizzle with tahini sauce.

Serves 4 – 6.