Socca, a popular street food from the south of France is a thin unleavened pancake made with chickpea flour. I topped it with a gooey cashew mozzarella-like cream (which browns and bubbles up just like the real thing!) and some crispy caramelized brussels sprouts tossed with raw honey, and balsamic vinegar. If brussels sprouts are no longer in season substitute them with roasted asparagus or green beans. I often soak to sprout the chickpeas before dehydrating them and grinding them into flour however; you can buy chickpea flour at your local natural foods store. You can make the socca batter the night before if you like as it needs to sit for four hours.
The Socca:
Makes 4
- 1 cup organic chickpea flour
- 1 cup water
- 3/4 tsp. salt
- 21/2 tbsp. olive or avocado oil
- freshly cracked pepper
Whisk all of the ingredients together in a medium sized bowl. Cover with a tea towel and let sit for 4 hours.
The Cashew Mozzarella:
- 1/2 cup of raw cashews soaked in water for 2 hours
- 1 cup water
- 3 Tbsp. tapioca starch (flour)
- 1 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. of sea salt
Combine all the ingredients in a high speed blender until smooth. Make sure that the cashew pieces are well incorporated into the puree. Before you heat the cheese mixture to thicken it get the brussels sprouts in the oven. (See recipe below) 10 minutes before they are ready, heat up the cashew cheese.
Pour the mixture into a small saucepan. Heat over medium heat whisking constantly until it thickens to a big lump!
Set aside as you take the brussels sprouts from the oven and make the socca.
The Brussels Sprouts:
- 1 pound of organic brussels sprouts, trimmed to remove outer damages leaves, ends removed, cut in half lengthwise.
- 4 Tbsp. of avocado oil
- 1/2 tsp. sea salt
- 1/4 cup of balsamic vinegar
- 1/2 tsp. crushed red pepper flakes
- 11/2 tbsp. coconut oil
- 3 Tbsp. unpasteurized honey
- 3 scallions, green part only sliced thinly
Preheat the oven to 450 F. with a cookie sheet in the oven to pre-heat. Toss the brussels sprouts with the 4 Tbsp. of avocado oil and sea salt. Remove the hot cookie sheet from the oven. Arrange the brussels sprouts cut side down on the cookie sheet in a single layer. Allow to roast for 20 min. until very browned. As they roast, warm the honey in a small saucepan until it begins to bubble, whisk in the balsamic vinegar, red pepper flakes, and coconut oil. Remove from the heat, set aside. When the brussels sprouts are ready, toss with the honey balsamic glaze and the sliced green onions. Prepare the socca.
The socca:
As the brussels sprouts come out of the oven turn your oven to broil. Adjust the rack in your oven to the highest height. You can use a fry pan but I like to use a couple of crepe pans to make a few at a time. Oil your pans well with a Tbsp. or two of avocado oil or coconut oil. Slip them onto the rack under the broiler to heat up. Remove the pans from the oven and drizzle 1/3 cup of the socca batter into the middle of the pan. With an off set spatula smear the batter into a large thin circle. (about 8 in.) Return the pans to the top rack under the broiler for 3-4 min. until it sets up and the edges begin to brown.
Slip the socca onto a plate. Smear it with the cashew mozzarella and then pop it under the broiler again for a few minutes until the cashew cream puffs up a bit and begins to brown slightly.
Spoon a generous serving of the honey glazed brussels sprouts on top of the socca and cashew mozzarella. Top with lots of freshly cracked black pepper! Serve immediately!
