Congrats to Kierstan and Stephanissima! You won yourself some Enjoy Life chocolate chips. Email me at myforkandbeans@gmail with your addresses.
Caitlin is the beautiful soul over at The Vegan Chickpea. She blogs good-for-you and innovative GF/Vegan foods, and I always love seeing what new ideas she has come up with. However, what I love more than her creative recipes, is the spirit behind which she blogs. She has got to be one of the sweetest people on the internet! I know I can always count on Caitlin to be supportive, loving, and encouraging. She really is the best…and I happen to greatly adore her. I mean, how could I not? Have you seen how stinkin’ adorable she is???
I want to thank Cara so much for inviting me to guest post on her world-famous blog. Like many of you, I became friends with Cara during Vegan Mofo. I remember the first time she commented on my blog, thinking, “The vegan candy bar girl commented on my blog! Yay!” I must admit, though, her poptart recipe was what first made me realize she’s the coolest person ever. Anyone who makes homemade gluten-free vegan strawberry poptarts is seriously amazing. The girl doesn’t mess around. I am constantly amazed at all of the wonderful and creative gluten-free vegan treats Cara makes.
Being that I am also gluten-free and vegan, I am constantly on a mission to find creative yet delicious alternatives to gluten and animal-based foods. One of my most favorite foods is socca. For those of you who don’t know, socca is a flatbread made of chickpea flour. I first fell in love with it about six months ago and am constantly making different versions of it. It is so versatile and I love experimenting. I also am a huge fan of nut-based cheeses and much prefer them over fake cheese alternatives.
Everytime I post a socca recipe on my blog, Cara comments that she still hasn’t tried it but it’s on her list to make. Well, my dear Cara, this recipe is especially for you. Please make it and love it. And for everyone else, you should make it, too. Because it’s really freakin good.
Socca with Cashew Cheeze and Veggies
½ cup garbanzo bean flour
½ cup cold, filtered water
1 clove garlic, minced
½ tsp sea salt
for cashew cheeze:
½ cup raw cashews
2 tbsp nutritional yeast
2 cloves garlic
¼ tsp sea salt
1-2 tsp olive oil
2 asparagus spears, chopped
4 green olives, sliced
½ a leaf of kale, ripped into small pieces
*feel free to use whatever vegetables you have on hand
Preheat oven to 375. Line the bottom of a standard pie plate or 9″ cake pan with a round piece of
parchment and then lightly grease the entire pan. Set aside.
In a medium sized mixing bowl, whisk together garbanzo bean flour and water until no lumps
remain. Stir in garlic and sea salt. Allow to rest for about 5-10 minutes to thicken slightly.
Pour into prepared pan and bake in preheated oven for 15 minutes.
While socca is baking, make cashew cheeze:
In your food processor, process cashews, nutritional yeast, garlic, and sea salt until a fine crumble
forms. Add in olive oil, 1/2 teaspoon at a time, and continue to process until a dough-like
After the socca is done baking, remove from oven. Spread cashew cheeze over the entire
socca(you can also just spoon it on if you are having difficulty spreading it) and add vegetables,
gently pushing them into the cheeze. Return to oven and bake for an additional 10 minutes.
Remove from oven and allow to cool for about 5 minutes. Slice up and serve. Enjoy!