THE VOLUPTUOUS VEGETARIAN: Rosemary Socca -- gluten free, dairy free, vegan, fun with chickpea flour!

Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

Monday, 8 August 2011

Rosemary Socca -- gluten free, dairy free, vegan, fun with chickpea flour!

If I could sit around in dirty sweat pants and do nothing but eat socca for the rest of my life, I would probably be both grubby and bored. However, I love socca so much, especially this super savoury version, that I am tempted to do it all the same. This socca disappeared like a cat on a hot tin roof, and by the end of dinner there was nothing but crumbs (which I diligently scooped up in my abject piggery, I must confess). Please stay tuned for my socca cracker recipe based on this savoury scintillator ...

ingredients:

1 cup chickpea flour
2 tbsp coconut oil
1 1/2 cups water
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp chili powder
1 or more tsp fresh rosemary, chopped
1 tbsp apple cider vinegar

directions:

1. combine -- use a whisk if needed to de-lump -- and let sit
2. heat the oven to 345
3. oil a skillet and pour it on
4. bake at 345 for 1 hour or so, until crispy and chewy