Socca “Pizza” with Fresh Chickpea Pesto

Socca “Pizza” with Fresh Chickpea Pesto

Versatile chickpea flour (which happens to be gluten free) may not be as beloved as standard all-purpose—but we think that may be about to change. It's used to make socca, a Mediterranean chickpea pancake, which we top with a fresh chickpea pesto and goat cheese to turn it into a socca pizza. While it isn't a pizza in the technical sense, it still satisfies cravings for something doughy and cheesy.

Ingredients
  

  • For the Socca:
  • 1 cup chickpea flour
  • 1 teaspoon salt
  • ¾ cup water
  • 2 tablespoons olive oil
  • 1 garlic clove finely grated
  • Pinch cumin
  • Freshly ground black pepper to taste
  • For the Chickpea Pesto:
  • 8 ounces 4 cups whole fresh green chickpeas, shucked (1 cup)
  • Kosher salt to taste
  • ¼ cup olive oil
  • ¼ cup fresh chervil leaves
  • 2 tablespoons lemon juice
  • 1 tablespoon pistachios
  • 1 teaspoon lemon zest
  • 1 garlic clove roughly chopped
  • For Assembly:
  • 1 tablespoon olive oil plus more for drizzling
  • 2 ounces goat cheese crumbled (¼ cup)
  • 1 serrano chile thinly sliced
  • Chopped pistachios for garnish
  • Mâche rosettes for garnish
  • Chervil leaves for garnish
  • Flaky sea salt for garnish

Instructions
 

  • Make the socca: In a large bowl, whisk all the ingredients together until a smooth batter forms. Cover in plastic wrap and let sit for 1 hour.
  • Meanwhile, make the chickpea pesto: Bring a small pot of water to a boil and prepare an ice bath. Season the water with salt. Add the fresh chickpeas and cook until tender, 2 minutes. Using a slotted spoon, transfer the chickpeas to the ice bath. Once cool, drain the chickpeas and remove their thin shells around the green centers. Transfer the chickpeas to a small food processor with the remaining pesto ingredients. Pulse until a smooth paste comes together, then season with salt.
  • Assemble the socca pizza: Preheat the broiler with the rack 6 inches away from the heat source. In a 10-inch ovenproof, nonstick pan, heat the olive oil over medium-high heat. Pour the batter into the pan, swirling to cover the entire surface, then transfer the pan to the oven. Bake until the socca sets, 5 to 6 minutes.
  • Remove the pan from the oven. Spread the chickpea pesto over the socca and dot with the goat cheese. Return to the oven and broil until the cheese is slightly golden, 4 minutes more. Transfer the socca to a board and top with the sliced serrano, chopped pistachios, mâche and chervil. Drizzle with olive oil and garnish with flaky sea salt, then serve.

Two-step sausage and lentil salad!

Two step sausage and lentil salad

Ingredients
  

  • 1 pkt Garlic & Herb Beef Sausages
  • 2 x 400g cans brown lentils rinsed, drained
  • 250 g cooked baby beetroot cut into wedges
  • 1/2 cup Coles Marinated Danish Fetta drained reserving marinade
  • 60 g Spinach

Instructions
 

  • Heat a greased frying pan over medium-high heat. Cook the sausages, turning occasionally, for 8 mins or until cooked through. Halve diagonally.
  • Arrange the lentils, beetroot, fetta and spinach on a serving platter with the sausage. Drizzle with 1/4 cup (60ml) of the reserved marinade and season to serve.

Cottage Cheese and acorn squash toast!

Cottage cheese and acorn squash toast.

Farmer cheese is basically a very dry cottage cheese with most of the whey (liquid part) pressed out of it. Its texture is very similar to ricotta Farmer cheese is low-fat, has low levels of lactose (so those who have difficulty digesting dairy would most likely have no problem with it), has descent levels of protein, and is super mild and versatile. It’s most common usage is for fillings in Eastern European dishes such as blintzes, but here I’ve used it as a spread on toasted bread that you can top with a wide array of vegetables, fruit, seeds, etc.

Ingredients
  

  • 4 Slices Toasted rye bread Or any other bread
  • 100 g Farmers cheese or regular cottage cheese
  • 1 Acorn squash
  • 2 tbps Olive Oil
  • 1/4 tsp ground nutmeg
  • 1 tsp Pumpkin seeds
  • Salt and pepper to taste

Instructions
 

  • Toast bread of choice to desired color.
  • Spread a tsp cottage cheese over toast.
  • Acorn squash prep
  • Roast the squash on a baking sheet lined with parchment paper (easier cleanup) for about 20-25 minutes until the squash is soft. Let it cool and just peel off the skin with your fingers- it will come off very easily! Spread the farmer cheese on toasted bread (pumpernickel, whole grain, rye, sourdough).
  • Top with the slices of squash, and finish with salted pepitas (pumpkin seeds) to add some crunch, extra protein, omega-3 fats, and magnesium!

Notes

A faster option is to just add a drizzle of honey to the cheese. Eat this before or after a workout, for breakfast, or as a side with your favorite soup. Enjoy!
 

Protein Pancakes!!

Protein Pancakes!!

If you’re looking for the perfect thing to eat post-workout, then you must try my easy protein pancakes recipe. These contain 26g of protein per serving. Banana's and walnuts are my favorite toppers!

Ingredients
  

  • 1 Scoop Protein powder
  • 1 Banana
  • 1 tsp Baking Powder
  • 1 Egg
  • 80 ml Milk
  • Fruits to serve

Instructions
 

  • Add the Protein Powder, Banana, Baking Powder, Egg and Milk into a blender. Blitz to form a smooth batter.
  • Heat a drizzle of Oil in a non-stick frying pan over a low-medium heat on the stove.
  • Slowly pour the batter into the pan for each individual pancake. Leave to cook (usually for 1 minute) until bubbles form on the surface of the pancake.
  • Flip the pancake and cook for a further minute then remove from the pan.
  • Repeat the process to use up all the batter. Stack the pancakes then top them off with the Fruits. Enjoy!

Ginger-lime Salmon Quinoa bowl

Ginger-lime Salmon Quinoa bowl

Not only healthy, but satisfying. One master vinaigrette of ginger and lime flavors the whole dish, while pickled onions and marinated tomatoes add the perfect tang. Tender seared salmon and creamy avocado top it off for the perfect grain bowl.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4 People

Ingredients
  

  • For the Pickled Onions:
  • 1/2 red onion thinly sliced
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon minced garlic chives
  • 1 teaspoon lime zest
  • 2 garlic cloves finely grated
  • One 1-inch piece ginger peeled and finely grated
  • 1/2 jalapeño seeded and minced
  • Kosher salt to taste
  • For the Bowls:
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 2 cups adult pea tendrils or baby spinach
  • Kosher salt to taste
  • 1 pound salmon cut into four 4-ounce fillets
  • 4 cups cooked quinoa
  • 2 radishes thinly sliced
  • 2 scallions thinly sliced on a bias
  • 1 avocado peeled, pitted and thinly sliced

Instructions
 

  • Make the picked onions: Place the onions in a medium, heatproof bowl. In a small saucepan, bring the remaining pickled onion ingredients to a boil, then pour over the onions. Let cool completely.
  • Make the vinaigrette: In a medium bowl, whisk all the vinaigrette ingredients until emulsified.
  • Prepare the bowls: In a small glass bowl, toss together the cherry tomatoes with 2 tablespoons of the vinaigrette and let marinate.
  • In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pea tendrils and cook until wilted, 2 minutes. Remove from the heat and stir in 2 tablespoons of the vinaigrette. Season with salt and keep warm.
  • Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Season both sides of each fillet with salt. Sear, flipping once, until golden and cooked to medium, 2 to 3 minutes per side.
  • In a medium bowl, toss the quinoa with the remaining vinaigrette. Season with salt and divide between 4 bowls. Place a piece of salmon in the center of each bowl, then divide the pickled onions, marinated tomatoes, sautéed pea tendrils, radishes, scallions and avocado around each fillet. Serve immediately.

Notes

Playing off the Asian flavors of this dish, I grabbed some adult pea tendrils in Chinatown for the dish. Have you ever seen the micro pea leaves at the market? Well, these are just adult versions of them snipped off the pea plant. If you happen to spot them they add a lovely delicate pea flavor to the dish, but if you can’t baby spinach is just as great subbed in.

Delicious coconut-braised short ribs!

Coconut-Braised Short ribs

Pro tip: These leftovers are perfect for breakfast the next day. Chop up the short ribs and mix with whatever leftover brown rice and braising liquid. Heat a little butter in a hot cast iron pan and cook until the rice just starts to crisp up. Make a few wells and crack an egg in each. Cook until the whites are set and you have a true breakfast of champions.
Prep Time 20 mins
Cook Time 3 hrs 40 mins

Ingredients
  

  • 2 tablespoons vegetable oil
  • 4 pounds 8 to 10 beef short ribs
  • 12 garlic cloves peeled
  • 8 scallions white and greens separated and each thinly sliced
  • 6 kaffir lime leaves
  • 2 dried bird’s eye chilies
  • 1 medium yellow onion thinly sliced
  • One 14-ounce can coconut milk
  • 2 cups beef stock
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 7 ounces enoki mushrooms trimmed and separated
  • Brown rice for serving

Instructions
 

  • In a large Dutch oven, heat the oil over medium-high heat. Working in 2 batches, sear the short ribs on all sides, 8 to 10 minutes per batch. Transfer to a plate.
  • To the Dutch oven, add the garlic, scallion whites, kaffir lime leaves, dried chilies and onion. Cook until lightly golden and aromatic, 5 to 6 minutes. Add the short ribs back to the pot with the coconut milk, beef stock, soy sauce and vinegar, and bring to a simmer. Cook, covered, until the short ribs are extremely tender, 3 hours.
  • Carefully transfer the short ribs to a plate and skim the sauce to remove excess fat. Bring to a boil and cook until lightly reduced, 15 minutes. Add the mushrooms and the short ribs and cook for 1 minute more, then remove from the heat.
  • Serve over brown rice, garnishing with the sliced scallion greens.

Roasted Broccoli with garlic, lemon and tahini!

Roasted Broccoli with garlic, lemon and tahini

Ingredients
  

  • 2 tablespoons tahini well stirred
  • 3 tablespoons fresh lemon juice plus more to serve
  • 2 large cloves garlic minced
  • 1/2 teaspoon kosher salt
  • Several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli cut into 1 1/2-inch florets

Instructions
 

  • Preheat oven to 450° F.
  • Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to thoroughly coat.
  • Scatter on a sheet pan and bake for 10 minutes.
  • Serve hot for best flavor, squeezing a little extra lemon juice on top.

Get Up & Go Power Salad!

Power Salad

Ingredients
  

  • 2 cups cooked chickpeas
  • 1/4 cup of diced raw leek
  • 1/2 cup of sprouts
  • 1/2 cup of diced cucumber
  • 1 tsp of hemp hearts
  • 2 tsp of good quality EV olive oil
  • 1 tsp of lemon juice
  • salt
  • pepper
  • 1 tsp of grapeseed oil
  • 3 large kale leaves

Instructions
 

  • For the salad: combine all the ingredients, don’t overthink it, any greens will do in place of kale.
  • For the chickpeas: heat grape seed oil in a wok on medium heat, add the diced red onion, 2-3 minutes until soft.
  • Add the chickpeas, 2 minutes, the pan is medium to hot.
  • Add garlic, chilli and paprika, 1 minute.
  • Add greens, the pan is now hot, 1 minute.
  • Add the rice wine and let it deglaze the wok. Serve immediately with salad.

Notes

Nutrition infromation:
Serving Size
173g
Sodium
402mg
17%
Fat
8.33g
13%
Fiber
9.84g
39%
Carbs
34.6g
12%
Protein
11.8g
24%
Energy
250kcal
13%

Vegan Chili

Vegan Chili

With the amount of bad quality meat (that is somehow still expensive?!) this is an amazing alternative! Not to mention how great comfort food is in this cold weather.

Ingredients
  

  • 3 tbsp olive oil
  • 2 sweet potatoes peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 2 garlic cloves crushed
  • 1-2 tsp chilli powder depending on how hot you like it
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400 g can black beans drained
  • 400 g can kidney beans drained

Instructions
 

  • STEP 1
  • Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
  • STEP 2
  • Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
  • STEP 3
  • Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.

Notes

kcal
367
fat-10g, saturates-2g, carbs-48g, sugars-22g, fibre-17g, protein-12g, salt-0.6g

The Vegan lasagna recipe you’ll Love!

Vegan Lasagna

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 10 cloves garlic minced
  • 4 400g tins whole plum tomatoes
  • 5 tablespoons tomato purée
  • handful chopped fresh basil
  • pinch chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 500g packet lasagne sheets
  • 1 kg 2 1/4 lb firm tofu
  • 6 cloves garlic minced
  • handful chopped fresh basil
  • handful chopped parsley
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 800 g 1 3/4 lb frozen spinach, thawed and drained

Instructions
 

  • Make the sauce:
  • In a large, heavy saucepan, heat the olive oil over medium heat. Place the onion in the saucepan and sauté until soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato purée, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to the boil. Boil the lasagne sheets for 9 minutes, then drain and rinse well.
  • Preheat the oven to 200 C / Gas mark 6.
  • Place the tofu blocks in a large bowl. Add the garlic, basil, parsley, salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagne:
  • Spread 250ml of the sauce in the bottom of a 23x33cm (9×13 in) baking dish. Arrange a single layer of lasagne sheets, sprinkle 1/3 of the tofu mixture over the pasta. Distribute the spinach evenly over the tofu. Next ladle 375ml sauce over the tofu, and top it with another layer of the lasagne. Then sprinkle another 1/3 of the tofu mixture over the pasta, top the tofu with 375ml sauce, and place a final layer of lasagne over the sauce. Finally, top the lasagne with the final 1/3 of the tofu, and spread the remaining sauce over everything.
  • Cover with aluminium foil and bake the lasagne for 30 minutes. Serve hot and enjoy.