WHAT IS EASY ZA’ATAR SOCCA?

Crispy, gluten-free and the perfect vessel for dipping. I could ask for nothing more in my life. Socca is an Italian-French, crepe-like flatbread that is just so delicious. Try it with my Homemade Tzatziki recipe!

TIPS FOR MAKING SOCCA

The most important tool for perfecting this recipe, in my opinion, is a cast iron pan. It’s crucial to get the pan and oil scorching hot before pouring in the batter the ensure you achieve even heat distribution and crispy socca. Check out this one from Amazon.

What do you eat Socca with? If not just as is, then try it with your favourite dips, stews or curries. It is great for picking up sauce or just adding that missing piece to a meal!

This recipe only requires these three ingredients (salt and water don’t really count as an ingredient…right?!):

• chickpea flour
• za’atar
• olive oil

The easiest, most delicious gluten-free bread you will ever make!

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Easy Za’atar Socca

Serving size: Makes 2 large flatbreads

Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp salt
• 1 tsp za’atar
• 1 tbsp olive oil + more for the pan
• 1 cup water

Instructions:

1. In a medium bowl, whisk together the flour, salt, za’atar, 1 tablespoon of olive oil and water until smooth. Set aside.
2. Preheat oven to 450 degrees Fahrenheit. Coat the bottom of a cast iron pan with olive oil (about 2 tbsp) and place in the oven for 5 minutes to heat the oil. Remove carefully and pour in half of the batter, swirling the pan around to help spread it out. Cook in the oven for 10-12 minutes, or until edges turn brown and bread is cooked through. Remove from oven and repeat this process for the remaining half of the batter.

NOTES:

Socca is best when served immediately after cooking, but you can store in an airtight container in the fridge for a few days, if necessary.

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Now I love those little fungi so much. That’s why I had to dedicate this pasta to them – to say I’m sorry for a lifetime of neglect, and it won’t happen again.

One thing I never neglected – Rigatoni. Isn’t it such a great pasta choice? Those sweet little grooves that hold all the sauce? Yes, please! I love using spelt pasta, but any pasta works for this recipe. Make sure you cook it to al dente, as it will continue to cook once added to that creamy mushroom sauce!

The sauce – Simple, yet delicious. Creamy, but vegan. This easy-to-make sauce requires only a few ingredients:

• garlic
• mushrooms
• thyme
• white wine
• stock
• coconut milk
• vegan butter

Start by adding the mushrooms to some olive oil and salt in a pan. Cook them down and caramelize them up! Next, add in the garlic, thyme and white wine. Cook until you cannot smell the alcohol anymore and then add the stock and milk. Let simmer until it thickens up, and transfer the pasta into the sauce to finish cooking. Finally, add in some of the pasta water to bring everything together and you got yourself some mushroom pasta!

Let’s all show our love to mushrooms!

Creamy Vegan Mushroom Rigatoni

Servings: 2

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

• 200 g rigatoni
• 3 cups sliced mushrooms
• olive oil
• salt
• pepper
• 2 cloves garlic, minced
• 2 sprigs thyme, stems removed
• 1/4 cup white wine
• 3/4 cup vegetable stock
• 3/4 cup full-fat canned coconut milk
• 1 tbsp vegan butter

Instructions:

1. Cook the pasta according to package instructions, in heavily salted boiling water. Reserve 1/4 cup of the pasta water before draining.
2. Add two tablespoons of olive oil to a large saucepan over medium-low heat. When the oil begins to move easily in the pan, add the mushrooms and a pinch of salt. Cook for 6-8 minutes, stirring occasionally. Add the garlic and thyme to the pan and cook until fragrant, about 30 seconds. Add the wine and let simmer for about 5 minutes, or until the alcohol smell is gone. Pour in the vegetable stock, stir, and follow with the coconut milk. Let the sauce simmer until thickened, about 10 minutes. Finish with the butter and some cracks of fresh black pepper.
3. Transfer the pasta into the pan, pour in the reserved pasta water, and mix to coat with the sauce. Taste and adjust seasoning as necessary. Enjoy!

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