Socca
1 cup chickpea flour
1 tsp dried cut rosemary
1/2 tsp dried minced onion
10-15 grinds cracked black pepper
1 tsp kosher salt
1 cup warm water
3 tbsp olive oil (divided)
Prepare the batter in advance: Add the chickpea flour to a medium bowl along with the dried rosemary, dried onion, salt and pepper and slowly whisk in the water until the batter is smooth. Whisk in 2 tbsp of olive oil, cover, and let set for at least two hours.
Preheat the oven to 450°F and pour the remaining 1 tbsp of olive oil into a 12-inch cast iron pan and swirl to evenly coat the pan. Pour in the batter and bake for 15 minutes. If desired, turn the broiler to high and cook for additional 5 minutes until browned on top. Slice and serve.
Hummus
1 15 oz. can chickpeas
1/4 cup tahini
1/2 medium lemon, juiced
2 tbsp water
1 small clove of garlic, crushed
1/4 tsp ground cumin
3/4 tsp salt
1/2 tsp cane sugar
2 tbsp olive oil
Drain the chickpeas and add them to a food processor along with the tahini, lemon juice, water, garlic, cumin, salt, and sugar. Process for one minute, then drizzle in the olive oil while the machine is running and continue to process for another 30 seconds. Transfer to a serving dish and serve immediately or refrigerate.
White Bean and Herb Dip
1 15 oz. can great northern beans
1 tbsp lemon juice
1 small clove of garlic, crushed
1/2 tsp dried cut rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
5-6 grinds black pepper
1/2 tsp salt
2 tbsp olive oil
Drain and rinse the beans and add them to a food processor along with the lemon juice, garlic, rosemary, thyme, red pepper flakes, black pepper, and salt. Process for one minute, then drizzle in the olive oil while the machine is running and continue to process for another 30 seconds. Transfer to a serving dish and serve immediately or refrigerate.
Black Bean Dip
1 15 oz. can black beans
1/2 lime, juiced
1 small clove of garlic, crushed
1/2 roma tomato, diced
1-2 tbsp raw sunflower seeds
1/2 tbsp chili powder
1/2 tsp salt
1 tbsp vegetable oil
Drain and rinse the beans and add them to a food processor along with the lime juice, garlic, tomatoes, sunflower seeds, chili powder, and salt. Process for one minute, then drizzle in the oil while the machine is running and continue to process for another 30 seconds. Transfer to a serving dish and serve immediately or refrigerate.
Savory Popcorn
1/2 cup popcorn kernels
3 tbsp vegetable oil
2 tbsp non-dairy margarine
3-4 tbsp nutritional yeast
1/4 tsp mild paprika
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/2 tsp popcorn or pickling salt
Add the oil and popcorn kernels to a large pot. Cover the with two layers of aluminum foil, then use a knife to poke slits in the top to let steam escape. Heat the pot on medium heat. As the popcorn heats up, grab the pot by the handles and swirl the contents of the pot every 30 seconds or to prevent the popcorn from burning. Continue until the popcorn begins to pop, then swirl the popcorn continuously until finished popping.
In a small bowl, melt the non-dairy margarine, then pour over the popcorn in two batches. After each batch, sprinkle on half of the nutritional yeast, paprika, smoked paprika, cayenne, and salt, then stir with a plastic or silicone spatula until toppings are evenly distributed. If needed, add additional salt to taste.
Chili Spiced Peanuts
1 lb. roasted salted peanuts
3 tbsp nutritional yeast
1/2 tbsp chili powder
1 tsp Korean pepper flakes
1/2 tsp chipotle powder
1/4 tsp smoked paprika
1 tsp cane sugar
Toss all ingredients together to combine. The heat on these is very moderate, but any spiciness can be reduced by replacing the ground chipotle with additional smoked paprika. Store in an airtight container
Kale Chips
1 bunch kale or swiss chard
1 tbsp olive oil
juice from 1/4 lemon
1 tbsp nutritional yeast
1 tsp mild paprika
1/4 tsp smoked paprika
10 grinds black pepper
1/4 tsp salt
Preheat the oven to 250°F and line 2 baking sheets with aluminum foil.
Thoroughly wash the kale and slice along the stem, then cut the kale into bite size pieces. If you have a salad spinner or similar device, use it to thoroughly dry the kale. Move the kale to a large bowl and add the remaining ingredients. Use your hands to mix well, making sure that each piece is coated with the same amount of seasoning. Split the kale between the 2 baking sheets and bake for 90 minutes, turning the pan once halfway through cooking.
Sour Garlic Pickles
1 lb. pickling cucumbers
2 cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar
Remove the blossom end of each cucumber and slice into spears or coins Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.
Oat, Fruit, and Nut Bites
1 3/4 (158g) cups rolled oats, divided
1/4 cup cooked millet
1/3 cup raw sunflower seeds or almonds
2 tbsp unsweetened shredded coconut
2 tbsp sesame seeds
2 tbsp flax seeds
2 tbsp chia seeds
1/3 cup (54g) dried dates or raisins
1/4 cup (40g) dried figs or apricots
2 tbsp brown sugar (optional)
1/4 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
5 tbsp (70g) coconut oil, melted
1/4 cup maple syrup
2 tbsp flax goop*
1/2 tsp vanilla
Preheat oven to 350F. Spray a large muffin tin (recipe makes 6 or 12 bites depending on size) with nonstick cooking spray and set aside.
Place 1 cup (90g) of the oats, the millet, and the sunflower seeds or almonds into a food processor and pulse until finely processed. Add the shredded coconut, sesame seeds, flax seeds, and chia seeds and pulse until incorporated, then add the dried fruit, brown sugar (if using), baking powder, cinnamon, and salt and pulse until combined. Add the remaining 3/4 cup (68g) oats and pulse while drizzling in the wet ingredients: the melted coconut oil, vanilla, flax goop, and maple syrup.
Use a wooden spoon or rubber spatula to make sure that the ingredients are thoroughly combined, then use an ice cream disher to portion the mixture out into the muffin tins and bake for 13-14 minutes. Remove from oven and allow to cool for 5-10 minutes before moving to a cooling rack.