3 recipes down, 27 more to go! See you all tomorrow for Day 4: Weird Food Combo. Missed Day 2? Check it out here. 

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Savoury Za'atar Socca

 

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Prep time

10 mins

Cook time

16 mins

Total time

26 mins

 

This savoury chickpea pancakes takes less than 30 minutes to make from start to finish- including the sauce! This dish is filling, protein packed, and delicious. Perfect for a savoury breakfast or light lunch. Top with whatever vegetables you like! In the winter, roasted vegetables would be a great toppings. Feel free to use any toppings you like. This recipe is vegan, gluten free, nut free, and soy free. This recipe makes 2 9-inch crispy soccas + extra sauce.

Author: Jessica DeMarra

Recipe type: Breakfast, Lunch

Cuisine: vegan

Serves: 2

Ingredients

• For the Savoury Socca:
• 1 cup chickpea flour
• 1 cup + 2 tablespoons water
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon za'atar
• ½ teaspoon baking powder
• ½ teaspoon fine grain sea salt
• ¼ teaspoon red pepper chili flakes + more for garnish
• 
  
• Za'atar Tahini Sauce:
• 4 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white miso
• ½ teaspoon pure maple syrup
• ½ teaspoon za’atar + more for garnish
• Splash of filtered water to thin out if necessary
• 
  
• Toppings:
• 1 cup halved cherry tomatoes
• 10 fresh basil leaves, cut into ribbons
• ½ teaspoon extra virgin olive oil
• Pinch of fine grain sea salt
• Sliced avocado
• Pea shoots
• Za'atar

Instructions

1. In a bowl, whisk together the chickpea flour, water, 1 tablespoon extra virgin olive oil, baking powder, and salt. Whisk for about 15 seconds until it is completely smooth with lots of bubbles. Set aside while you make your sauce.
2. Add all the for the sauce ingredients to the blender and blend until smooth. Set aside until ready to dress your soccas.
3. In a bowl, mix together the tomatoes, basil, oil, and salt. Set aside until the socca is ready.
4. In a non-stick skillet over medium heat, heat ½ tablespoon oil until hot. Add ¾ cup of the socca batter and cook for 5 minutes. Flip and cook the other side for 3-4 minutes. Keep the socca warm while you cook the second one. Add the remaining ½ tablespoon of oil, heat, and cook the second socca.
5. Top with tomato basil mixture, avocado, pea shoots, Za'atar Tahini sauce, and extra za'atar.

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The post Day 3 Vegan MoFo: Savoury Za’atar Socca appeared first on Sprouts & Chocolate.

Five months ago, I published a post about my Champagne Birthday, styled by the wonderfully talented soon-to-be-mama Holly Bowman. In the post, I wrote down some goals I wanted to accomplish before my next birthday. A little recap:

Some major goals I have for this year are:

-Write and develop an e-book   (To receive your FREE copy, subscribe along the sidebar!)

-A full layout redesign including my recipe index (HUGE thanks to Minimalist Baker for their video tutorials)

-Posting more frequently (this will much easier when I am not in school full time)

-Taking more photographs besides food

-Find a form of exercise I enjoy (just signed up for a ballet class! Yes I am going to be terrible but that’s ok!)

-Take an overseas trip

-No more buying coffee (especially since I buy excellent coffee beans for home) 

-Get my drivers’ license (yeah I know…)

I keep a little notebook with me everywhere I go so I can write down goals as I think of them and better yet, crossing them off as I accomplish them. For me, it is the best way to stay on track. Every few weeks, I write down my action plans to best accomplish these goals and it is wildly satisfying to cross them off my list in ink. So my progress so far:

-The eBook in is the works and I have an editor! I recently attended a “How to Build an eBook” seminar lead by David from The Healthy Maven which was an invaluable source of inspiration.

-The redesign is coming soon with a much better recipe index layout.

-With school officially done (for now), posts will be more frequent. I am aiming for twice a week minimum.

– The season has changed and green things are popping up all over the place. My camera will be making trips with me outside of my kitchen!

-Finding a form of exercise: I tried a 7-week ballet class and it wasn’t for me. I did sign up for hot yoga with my best bud. We actually became friends after working out together for a 5K run and it has been amazing to reconnect with her through this experience. Exercise regimes are made better with a support group or friend.

– My overseas trip has been cancelled but for good reason! I opted to go to Texas for Vida Vegan Con instead of an overseas trip. I feel that this trip would benefit my other goals better than a vacation. Plus, I get to meet some of my favourite vegan bloggers in person! I will probably fangirl so hard that I will be too shy to actually speak to any of them.

– The daily trip to the café near my house has been made much easier since they moved across town so no more coffees that I did not make at home. I have saved $60 a month times 5 months = $300!! 

– I have not done a single thing to get my driver’s license. Yikes!

But I have added the goal of writing at least 500 words a day and not just about food related things. I was recently tagged on Instagram by Amy Le to reveal some things about myself that may not have come up on my site. I confessed that I originally started this blog to become a better writer but because of school, my non-blog related writing has taken a backseat. With school being over now, this is the time to get into a writing routine and creating the habit of sitting down to write. No more excuses! This is my time to better myself and I plan use every moment I can.

This guacamole is a favourite among my friends that I work with (We are all too close to call each other “coworkers”). I brought it into work and we all devoured the container in a matter of minutes. Restaurant servers are always hungry since no one actually gets a break from work and our dinners usually consist of cold fries and maybe a slice of garlic bread with buffalo sauce. They kept asking when this recipe would make an appearance and their persistence has paid off. Roasting the jalapeño adds complexity to this guacamole but the avocado maintains its buttery taste. I originally added 2 full roasted jalapeños to this recipe but found it overpowered the fresh taste of the guacamole and left my mouth on fire. One jalapeño was still fairly mild so I used one and a half peppers but if you like it hot, feel free to add two.

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Roasted Jalapeño Guacamole

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

• 1-2 jalapenos
• 1 teaspoon extra virgin olive oil
• 2 large ripe avocados, pitted. 1½ to smooth and the other half diced.
• ½ cup lightly packed cilantro leaves
• Juice of 2 limes
• 1 small garlic clove
• 1/3 cup diced fresh tomato
• 1 small shallot, minced
• ¼ - ½ teaspoon fine grain sea salt*
• Serve with:
• Corn chips*
• Veggie sticks
• Cherry Tomatoes

Instructions

1. Preheat oven to 400 degrees and line a small baking sheet with tinfoil or parchment paper. Drizzle the peppers with the olive oil on the sheet. Roast for 20 minutes, turning halfway through the cook time. Set aside to cool.
2. Meanwhile, in the bowl of a food processor add 1½ of the avocado, cooled roasted jalapeno, cilantro, limejuice and garlic and blend until smooth. Transfer the mixture to a medium bowl and add the tomatoes, minced shallot, cubed avocado and ¼ teaspoon of sea salt. Mix until just combined.
3. Cover and press the guacamole with plastic wrap, refrigerate for 30 minutes to let the flavours meld together. *If you are serving it with salted corn chips, try some of the guacamole on the chip before adding more salt.

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