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November 23, 2018

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Socca Pizza w/ Sweet Potato Mash, Pistachio Arugula Pesto, & Cashew Crema


Serves 4 


For Socca Crust:


1 cup chickpea flour


1/2 teaspoon turmeric powder


1/2 teaspoon black pepper


1 tablespoon garlic powder


1 teaspoon salt


1 cup water


For Sweet Potato Mash:


2 medium sweet potatoes, cooked, skin removed, and mashed


1 teaspoon olive oil


Salt to taste


1/2 teaspoon black pepper


2 teaspoons onion powder


2 teaspoons garlic powder



Crispy Shiitake Mushrooms:


5 ounces sliced shiitake mushrooms 1-2 tablespoons olive oil


1 1/2 tablespoon dried oregano 1 1/2 tablespoon onion powder


1 1/2 tablespoon smoked paprika Salt to taste


Pistachio & Arugula Pesto:


1 cup roasted pistachios


3 handfuls fresh arugula


1 lemon, juiced


Zest of 1 lemon


3/4 cup extra virgin olive oil


3-4 cloves garlic


Cashew Crema:


1 cup raw cashews, pre-soaked (for 30 minutes in hot water), and drained


1/2 cup water 


Salt to taste


1 teaspoon black pepper


2 garlic cloves


Optional(highly recommended):


Lemon Zest




For Socca Crust:


Preheat oven to 400 degrees F. In a medium sized bowl mix together chickpea flour and all other dry ingredients. Add water and mix until completely incorporated and no lumps remain.


Cover with plastic wrap and allow the socca batter to rest at room temperature for no less than 2 hours. (While the socca is resting, refer to the mushroom instructions!)


When batter is finished resting, lightly coat a round or square small/medium cake pan with olive oil and place into the oven for about 3 minutes. Once the oil is very hot, pour the socca batter into the pan and bake for 20-25 minutes until golden and crisp.


For Sweet Potato Mash:


In a small/medium bowl, mash pre-cooked and peeled sweet potatoes until smooth. Stir in olive oil along with seasonings, mixing well. Set aside until it is time to assemble the pizza.


For Mushrooms:


Lightly oil a medium-sized baking sheet. Place your sliced shiitake mushrooms onto the baking sheet and drizzle with olive oil. Sprinkle seasonings onto mushrooms, tossing to ensure they are fully coated. Place mushrooms in pre-heated oven and roast for 20-25 minutes or until golden brown and crisp. Set aside.


For Pesto:


Place all pesto ingredients except for olive oil into a food processor and pulse to combine. With the food processor running, drizzle olive oil into the pesto mixture. Process for about 45 seconds to 1 minute, leaving the pesto slightly chunky. Stir and adjust seasonings as needed. Set aside.


For Cashew Crema:


Place all ingredients into a high-powered blender and blend till smooth and creamy. Set aside.


Assembly: Evenly spread mashed sweet potato mixture across the finished socca crust, continue with a layer pistachio pesto, dollops of cashew crema, and top with crisp shiitake mushrooms and lemon zest.


Enjoy! ♡🍴