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94e6c8a7 5c46 4471 a7cd da8ab58574cd  2016 05 15 19 09 33
Rachael Strecher
Rachael Strecher

Socca with mint, pea tendril and sorrel pesto: make the socca by getting a cast iron pan very hot in a 450 oven. Mix together equal parts chickpea flower and water, plus salt, some olive oil and pimenton. Let batter sit about 10 min. Pour into the pan (slicked with more olive oil) and bake about 15 minutes. Pesto is toasted almonds, sorrel, blanched pea tendrils and mint (or really, whatever herbs you have around). Plus plenty of olive oil, some lemon juice and Parmesan if you want it. Salt and pepper too. Top with fresh veggies. I did blanched pea tendrils and asparagus because I had them on hand. #vegan friendly #healthy

Rachael Strecher
Rachael Strecher
Plus I forgot: CHEESE! But you can leave it off to make it vegan.