YU may be familiar with my recipes for other chickpea flatbreads (pumpkin or herbed) under the name “socca.” So, just to clarify, “socca” is what the French call chickpea flatbread, and “farinata” is what the Italians call it. No matter the title, it’s incredibly easy to prepare and tastes so rich and delicious, I encourage you to serve it to all the plant-based skeptics in your life.

Tools:
Blender or food processor
9″-10″ glass pie dish
Whisk
Chef’s knife
Large glass bowl
Mandoline (optional)
Dish towel or cheesecloth
Spoon

Ingredients:
Try to buy everything organic. Here’s why.
1/2 batch of Walnut & Kale Pesto
1/2 red onion
1/2 small tomato
1 cup chickpea flour*
1 cup pure water
1/4 tsp fine ground sea salt
Unrefined virgin coconut oil
Fresh cracked pepper (optional)

*you can sub garbanzo/fava flour if that’s all you can find.

Let’s get started.
In a glass bowl, whisk together chickpea flour and water. Cover with a clean dish towel and let it sit for at least 4 hours. I like to let it sit on the counter overnight (8-10 hours) because the batter starts to ferment a bit and lends a tasty “sourness” to the dough like my Injera recipe.

Using a mandoline, or a Chef’s knife, slice some onion very thinly. Using a knife, do the same with your tomato.

Whisk your batter again (after it sits for hours, you want to just mix it up again) and add 1/4 tsp sea salt.

Take a dollop of coconut oil and coat the entire inside of the pie pan—use your fingers, a silicone spatula or a paper towel. I always use fingers because you can rub the extra coconut oil into your skin—its great for you.

Preheat oven to 450°F.

If you haven’t already, prepare your pesto. Don’t forget to soak your walnuts the night before.

Take your greased pan and place it in the oven for 5 minutes to fire up and get really hot. After 5 minutes, remove and fill with batter immediately. It may sizzle a bit.

Reset oven temp to 350°F.

Using a spoon, place 3-4 large dollops of pesto into your batter…

Give it a swirl.

Layer with sliced onion…

… some tomato and maybe more onion. Top with fresh cracked pepper.

Bake for 25-30 minutes. Remove and allow to cool to a warm temperature.

Slice and serve!

Store in an airtight glass container in the fridge for up to one week. Reheat on a parchment-lined baking sheet in the oven until warm. 

- – -
Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful you did).
Sharing rules and I sure do appreciate it.

- – -

Tools:
Blender or food processor
Small glass bowl

Ingredients:
Try to buy everything organic. Here’s why.
3 leaves of kale*
1/2 packed cup fresh basil
Juice from 1 lemon
2 cloves fresh garlic
1 tbsp nutritional yeast
1/4 cup raw walnuts
1/4 cup pine nuts
1/2 cup organic olive oil*
1/2 tsp fine ground sea salt
Add fresh cracked pepper to taste

* you can leave stems on if you like.
** sub with unrefined coconut oil warmed to liquid on stovetop

Let’s get started.
Soak walnuts in pure water for 8-12 hours. Rinse well.

Wash kale and basil well.

Place all ingredients in the blender (or food processor) and mix until smooth (or lightly chunky depending on how you like your pesto).

Use immediately or store in the fridge, in an airtight glass container, for up to one week.

TIP: Try filling a few compartments in an ice cube tray with extra—freeze and transfer to an airtight/freezer-proof glass container. On nights where you are busy, just toss a cube into a skillet with some cooked buckwheat, brown rice, diced onion and some squash or peppers for a quick, nutrient-packed meal.

Adaptation suggestions:
1. Try toasting your pine nuts and walnuts, and roasting your garlic before blending.
2. Try pumpkin seeds instead of walnuts.
3. Blend in a small handful of soaked cashews for extra cheesiness.

- – -
Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful you did).
Sharing rules and I sure do appreciate it.

- – -

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Sam Knights

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Jessica Badger

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Julia Fong

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Vincent Lai

Tools:
Medium pot with lid
Large bowl
Blender
Large plate
Skillet
Chef’s knife
Baking sheet (optional)
Unbleached parchment paper (optional)
Steamer (optional)

Ingredients:
Try to buy everything organic. Here’s why.
1 butternut squash (about 7″ long, equals about 2 cups cooked)
2 cups buckwheat, cooked (here’s how)*
3 cups packed cups kale, chopped
1/2 yellow onion, diced
2 cloves garlic minced
2 tsp coconut oil, plus more for frying
1/4 cup sunflower seeds soaked
1/4 cup pure water
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tsp cayenne pepper
2 tsp marjoram, fresh, chopped
1 tsp fresh black pepper
2 tsp fine ground sea salt
Gluten-free flour (almond, all-purpose, brown rice, sorghum or chickpea)

*Start with about 3/4 cup dry, hulled buckwheat groats

Let’s get started.
If you are pressed for time, peel and cube your butternut squash into 1/2″ cubes or smaller (to save even more time, but your squash pre-cut at the grocery store). Using a steamer, cook your butternut squash for about 20 minutes, or until easily pierced with a fork.

If you have the time (or made the time), and want some extra flavor, cut squash in half, sprinkle with fine ground sea salt and fresh pepper, then roast facedown on a parchment-lined baking sheet for 50 minutes. I like roasted flavor, but both are delicious.

Blend together 1/4 cup water, apple cider vinegar, lemon juice and soaked sunflower seeds until smooth. Set aside.

Now, sauté onion in coconut oil 10 minutes. Add garlic and stir for about 1-2 minutes.

In a large bowl, place roasted squash, pour in your sunflower sauce, add onion and garlic, fresh herbs and all other ingredients—mix until butternut squash is mashed in well and all ingredients are well incorporated (bottom, left). On a large plate, place a handful of gluten-free flour. You can add a pinch of sea salt and fresh pepper if you like.

Pinch off some buckwheat and kale mix and drop onto flour. Sprinkle flour on top of your dollop so all sticky sides are coated—this makes it easier to pick up. Loosely roll into mini cakes.

Place 1 tsp of coconut oil into a skillet heated to medium. Place your coated bites into the pan and cook for about 7-10 minutes on each side, until browned. Flip and cook until other side is browned (bottom, right). Serve warm.

If you are making these for a party, you can precook them and store in the fridge overnight, or during the day. Reheat by baking in an oven set to 275°F for about 15 minutes or until warm.

You can also easily make these into large cakes, too!

Serve with Roasted Garlic & Lemon Aioli and fresh chive:

- – -
Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful you did).
Sharing rules and I sure do appreciate it.

- – -

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Melissa Paskvan

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Rob Bachtell

Vote for this video! Note: There is a rating embedded within this post, please visit this post to rate it.

Luiza Axioti