Lentil Socca

My chickpea flour is all gone and with no dried chickpeas in my bulk foods stash (and not really into going through another ear piercingly loud experience), I made lentil flour! I dumped some dried brown lentils that I had into the food processor, turned it on and walked away. Processing the lentils was a way less painful experience, thank goodness.

It did not turn out custard-y like classic soccas do but that easily could be me leaving it in the oven for too long. I also used a spring-form pan this time and it was like magic! Super easy to pop it out so I didn't have to deal with the socca sticking to the bottom of the pan.

Lentil Socca

I am not sure if it is technically a socca since I used a different bean flour than chickpea but that's what I'm callin it anyways.

Ingredients:

1 c lentil flour

1 1/4 c water

1 t salt

any other flavorings and add ins that you choose! (my favorite so far is sliced onions and olives)

Directions:
Preheat oven to 400F.
Whisk together all ingredients until smooth.
Pour batter into an oiled 10" spring-form pan (ideal) or pie pan.
Bake for 30-45 minutes, until the socca is pretty firm to the touch.

 Toes

Sweet Potato Oatmeal Muffins

Last weekend I went to Eastern Market with my urban planning class. I have to say, Monroe, MI rocks my world. There were a bunch of farmers from Monroe at Eastern Market and Holy Cow! there were so many local veggies!

I bought:
kale, onions, leeks, red peppers, red lentils, carrots, and red and green cabbage.

...and oh yeah, 25 sweet potatoes!!?!

A classmate and I went in on a crate of sweet potatoes (for $6). Best. Idea. Ever.

Sweet Potato Oatmeal Muffins
A tasty way to use up all those extra sweet potatoes. (The crumb topping makes the muffin)

Ingredients:
Muffin
1 c oatmeal
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/2 t nutmeg
1/4 c ground flax seeds
1 cup fresh sweet potatoes, cooked and mashed
3/4 c sucanat (or brown sugar)
1/3 c oil
1/2 cup non-dairy milk (I used water because I'm lazy)
1 t vanilla
Crumb Topping
1/4 c oatmeal
1/4 c whole wheat flour
1/4 c sucanat (or brown sugar)
1 T oil
1 t vanilla

Directions:
For Muffins
Preheat oven to 400 degrees.
Mix together oatmeal, flour, baking powder, baking soda, flax seeds, cinnamon and nutmeg.
Stir in sweet potatoes, sucanat, oil, milk, and vanilla.
Fill oiled/greased muffin tins 3/4 full.
Generously sprinkle with Crumb Topping (instructions below).
Bake muffins for 15-20 minutes

For Crumb Topping
In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in oil and vanilla until crumbly.

I also made Orange-Scented Sweet Potato Cookies but they turned out pretty terrible... I refuse to even post the recipe.

Cookie fail.

Spiced Carrot-Zucchini Bread

This bread is so good! Sweet and extremely moist. Plus you can pretend it's good for you since it has veggies in it ;)

Adapted from Hell Yeah It's Vegan!

Ingredients:
6 T ground flax seeds whisked into ½ c + 1 T warm water
0.5 c oil
0.5 c applesauce
2 c brown sugar (I used sucanat)
1 t vanilla
2.5 cups grated zucchini and carrots, (I used 1.5 c carrots + 1 c zucchini)
3 c flour ( I used 2 c whole wheat + 1 c whole wheat pastry flour)
1 t salt
1 T baking soda
1 t baking powder
1 T cinnamon

1/4 t cloves
1/4 t allspice
1/2 t ginger
1/2 raisins (optional)

any other mix-ins (chocolate chips, toasted nuts, coconut...)

Directions:

Preheat oven to 350F

Mix together flax seed mixture, oil, applesauce, sugar, and vanilla.

Stir in grated zucchini and carrots.

In a separate bowl, sift together remaining dry ingredients.
Add dry to wet and stir to incorporate.
If adding additional mix-ins (like chocolate chips, chopped nuts, coconut...), fold them in now.

Spoon batter into 2 greased loaf pans.
Bake for 45-75 minutes, until a toothpick inserted into the middle comes out clean (Mine was 1 hour + 10 minutes).

I only have one loaf pan so I made the remaining batter into muffins!

Muffins only need about 30 minutes to bake.