Monday, August 31, 2009

Veggie soccas (garbanzo bean flatbread)

I've made it through Phase 1 and part of Phase 2 of the Anti-Candida Diet (ADA)
but I still crave dessert, not necessarily sugary desserts. I've eaten so much carob tofu or carob chia pudding, sweetened with stevia, (see previous post for recipe) that I'm surprised I haven't turned into carob pudding. Another of my favorite treats is carob-coconut-tahini balls. You just mix in a food processor about 1/2 cup of unsweetened coconut with 1 T. of carob powder, 2-3 T. of tahini, 1 T. of chia seeds and 1 T. of toasted sunflower seeds. Roll the mixture into balls and freeze before eating (if you have enough willpower) because they are better cold.
Something else I crave is garbanzo bean flatbread, known as soccas in southeastern France and farinata in Italy. It's hard not to consume it all when it comes out of the oven, all crispy around the edges from olive oil. I recently discovered a variation that allows me to use veggies in it which makes it healthier. This version also gives me a chance to use a lot of fresh produce from my garden. You can use zucchini, tomatoes, peppers, onions or even broccoli in it. I like to eat soccas with a veggie burger on top or as a cheeseless pizza or even in place of a piece of toast at breakfast. An added bonus is they are super easy to make. You can whip some up in less than 30 minutes.
Veggie Soccas (enough for a large cookie sheet)
1 cup garbanzo bean flour
salt and pepper
1/2 tsp. each ground turmeric and ground cumin
1/4 tsp. baking soda
1 T. soy milk
1 onion, chopped
1 green or red or yellow peppers, chopped
2 Roma tomatoes, chopped
1 cup of fresh herbs, basil, cilantro, parsley, thyme, etc.
2 T. olive oil
pan spray
1 1/4 + cup water
Combine in a large bowl, garbanzo bean flour, soda, salt and pepper, spices, 2 T. olive oil, soy milk and water to make a pancake-like batter. You may need additional water. You want the batter to be flowing. Stir in the chopped onions.
Heat the oven to 480 degrees. Preheat a cookie sheet, sprayed with pan spray and drizzled with 1-2 T. additional olive oil in the oven. Remove the heated pan from the oven. Pour the batter on the pan. Tilt the pan from side to side to spread the batter around. Evenly sprinkle the diced veggies and chopped herbs over the top of the batter. Place the pan in the oven and set your timer for about 12-15 minutes. Remove the soccas from the oven when the batter is set.
Soccas are best eaten warm in fact, I can hardly wait to get them out of the oven to have a taste. Cut the soccas into whatever size rectangles or other shapes you want. While best eaten immediately, the soccas can be stored in the fridge and reheated in a skillet, sprayed with pan spray. They are still absolutely delicious!

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