I am no longer following a strict vegan diet (details here if you don’t know what I am talking about) but one of the best things I learned from the experience was a completely new way to cook. I learned to cook without the entire meal revolving solely around a meat. I also learned that my body really likes the vegan diet, and while it is not conducive for my lifestyle, I like to include at least one or two vegan meals throughout the week. I have been reading the Mighty Vegan blog religiously since I discovered it, and this is where I often get my vegan recipes from. This one seemed easy enough for me to tackle and the mixture of rosemary, sun-dried tomatoes and artichoke just really intrigued me.
2 cups of garbanzo bean flour
3 cups of warm water
2 tbsp of olive oil
2 tsp of kosher salt
1 tbsp of dried rosemary
1 tbsp coconut oil (to coat the pan)
1 tbsp of olive oil
1 yellow onion, cut in half then sliced
2-3 cloves of garlic, sliced
2 cans of artichoke hearts
1/2 jar of marinated sundried tomatoes
1 tbsp of dried basil
1 tbsp of dried oregano
salt and pepper to taste
optional: 1/3 cup of toasted pine nuts
Preheat the oven to 450º.
In a 9 inch, somewhat deep frying pan, add a tablespoon of coconut oil and put the pan in the oven to warm up, about 5 minutes or so. In the meantime, mix all of the ingredients together for your socca and whisk until all clumps are gone. Pour this mixture into the heated up pan and put it back into the oven, let this cook for about 30 minutes, or until it’s golden brown. Take out of the oven and let it sit for about 10 minutes.
In a medium saucepan heat the olive oil and add the garlic and onions. Saute until tender, about 5-7 minutes. Add in everything else and stir continually until everything looks tender and saturated.
Have you ever made or even heard of socca? (this was totally new to me…)
What is your favorite vegetarian meal? (common, we all have at least one…)