Tuesday, March 8, 2011

Guest Recipe: Veggie Socca with Savory Almond Sauce

Martha Johnston, also known as my mom, made a socca of her own! Different veggies but same basic socca recipe. Here's her experience:
Mine was a comedy of errors. I did not have a non-stick pan and should have used more oil. I did it on the stove, could not flip it so I popped it in the oven. I ended up scraping it out and reforming it into 2 small pan cakes and re frying it. It still tasted great. 
The veggies in it I used was portabello mushrooms, red peppers, onions and dried basil.
Lookin' good garnished with sprouts, chopped scallions,
and raw almond spread (recipe below)

And here is the recipe for the dollop of goodness on top. Based off Yuri's cleanse recipes.

Almond Sauce (raw vegan)
1 c almonds, soaked overnight
2 T sesame oil
3 T Bragg's Liquid Aminos (or tamari or soy sauce)
1 clove garlic, minced
2 dried dates, soaked for 2-3+ hours
½ lemon, juiced
¼ t cayenne, or to taste (or pinch red pepper flakes)
Coconut water (or water)

Pulse all ingredients, except water, in a food processor.
Add water until desired consistency is reached, smooth and creamy.

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