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

My first socca

I have been eyeing socca recipes for about two months now but for no good reason, I have not gotten around to making one! Well, the other day Candice came over for dinner and it just felt like it was time.

A socca is an unleavened pancake made of chickpea flour. It is typically baked in a cast iron pan at 450F for 45 minutes to an hour however we did not want to wait. Therefore... skillet socca!

Savory Skillet Socca
This was way reminiscent of an omelet, in it's cooking method and it's texture. So savory and way too easy. I am foreseeing this as a staple in my dietary future. Adapted from Pure2Raw.

Ingredients:
2 T olive oil, divided
1/2 yellow onion, sliced
3 cloves garlic, minced
1 c plus 1 T chickpea flour**
2 t dried Italian herbs (optional but delicious)
1 t salt
1 1/4 cup water

Directions:
Heat 1T oil in a skillet over medium heat.
Saute onions and garlic until soft and starting to brown, set aside.
Mix together flour, herbs and salt in a large bowl.
Slowly whisk in water until all the lumps are gone (this will be thin).
Stir the sauteed onions and garlic into the batter.
Heat remaining 1 T oil in the skillet.
Pour batter into the skillet and cook for 5-7 minutes.
Flip and cook the other side for 3-5 minutes.

**I made my own chickpea flour by grinding dried chickpeas in my food processor. It was the most horrific sound, I had to leave the room and cover my ears to suffer through it. But it worked! I am not actually sure if this is the correct method, perhaps I was supposed to cook the chickpeas and let them air-dry before processing them... Oh well! I liked the way it turned out (despite the hearing loss).

Black Bean Brownies

Wait what? Black beans? In brownies?? Yup. I throwin it out there. This is actually a fairly well-known way to make vegan brownies! The black beans make the brownies dense and moist (and at least makes you think that they're not horrible for you...)

My gaggle of taste-testers gave the brownies rave reviews, even a "These are the best brownies ever!" (Ms. Hadas Corey, January 29, 2011) So take THAT eggs, we don't need you! Milk? You are nothing to me!

Black Bean Brownies

Recipe is for a 8x8 pan. All of these ingredients can be bought in bulk!

Ingredients:

3/4 c whole wheat flour

1/2 t salt

1/2 t baking powder

3/4 c sugar sucanat (AKA dried pure cane juice)
1/2 c + 2 T cocoa powder

2 t espresso powder ground coffee 

1 can 1 scant cup cooked black beans
1/2 c + 6 T water

additional 1/2 c water

1 t vanilla

3/4 c chopped walnuts

1/2 c chocolate chips

Directions:

Preheat oven to 350F and grease 8x8 pan with oil.

Puree beans and water in food processor.

Mix dry ingredients together and add them to beans.

Puree with additional water and vanilla.

Fold in walnuts and chocolate chips and pour into pan.

Bake for 25-30 minutes, until you can pierce center with a fork and it comes out clean.

A message for my roommates...

Hummus and Crackers

Hummus

Everybody loves hummus. Everybody.

Ingredients:

2 c cooked garbanzo beans (2)

1/2 c water

3-5 T apple cider vinegar (traditionally lemon juice) (2)

2 T tahini (3)

2 cloves garlic, minced (4)

1/2 t salt (2)

2 T olive oil (2)

1/4 t cumin (2)

1/4 t paprika (2)

Directions:

Blend all ingredients in a food processor until smooth.

Add more water to achieve desired consistency.

Garnish with a drizzle of olive oil, paprika, and olives.

Basic Whole Wheat Cracker
These where not the best. I ended up just reverting to my tried and true pickles-dipped-in-hummus habit. So good. (Plus McClure's Pickles are made in Michigan and delicious!)
Ingredients:
1 1/2 c whole wheat flour (1)
1/4 t sea salt (2)
2 T oil (2)
6 T of water
sesame seeds (2)
garlic powder (2)
dried thyme (2)

Directions:

Preheat oven to 325F

Mix together first 4 ingredients.

Knead for about 5 minutes.
Roll out onto oiled cookie sheet.

Sprinkle on herbs of your choice (sesame seeds, garlic powder, and thyme for me)

Score crackers the size you want for easy breakage post baking.
Bake for about 20 minutes, until golden brown.

1. Earnst Farm

2. Bulk section of the People's Food Co-op

3. Pre-challenge stash

4. Tantre Farm