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Socca Chips and Guacamole – Experience Life

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DIRECTIONS

For the socca chips, combine the chickpea flour and salt in a medium bowl. Whisk in the water until no lumps remain. Let stand for 10 minutes.

Place a 6-inch nonstick skillet on a burner over medium-high heat for 30 seconds. Drizzle with enough oil to coat the pan, then pour in 1/4 cup of the chickpea batter, tilting the pan to spread it evenly. Reduce the heat to medium and cook for about 90 seconds, then use a heat-safe spatula to flip. Cook the other side for 90 seconds. When the socca is firm to the touch, transfer to a cutting board. Continue until all the batter is used. Let the socca cool to room temperature, then cut each into wedges.

Place a large pan over medium-high heat. Drizzle with enough oil to coat the pan. Add a few socca wedges to the pan, taking care not to overcrowd them. Cook in batches for about a minute per side, until sizzling and golden.

In a medium bowl, mash the avocados into a paste. Add the lime juice and garlic and mix, mashing until almost smooth. Stir in the onion, jalapeño, tomato, and salt. Taste and adjust seasoning as necessary. Serve with socca chips and hot sauce alongside.

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Health & Fitness

Lentil and Mushroom Shepherd’s Pie

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DIRECTIONS

Preheat the oven to 400 degrees F and lightly oil a 9-x-13-inch baking dish.

In a 2-quart pot, bring the vegetable stock and lentils to a boil over high heat. Reduce the heat to medium low, cover, and cook until the lentils are tender but not falling apart, about 20 to 25 minutes. Drain the lentils and reserve the stock. Measure the stock and add water, if needed, to make a 1/2 cup.

While the lentils are cooking, place the parsnips in a second large pot and cover with water by an inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the parsnips are tender when pierced, about 10 minutes. Drain, then place the parsnips in a food processor. Purée until smooth, scraping down the sides as needed. Add the nondairy milk, 1 tablespoon avocado oil, and 1 teaspoon salt, and purée to mix.

In a large skillet, warm the remaining avocado oil over medium-high heat. Add the onion and cook until it begins to sizzle, about two minutes. Reduce the heat to medium, and add the mushrooms, carrots, and remaining salt. Cook, stirring occasionally, until the mushrooms are shrunken and browned and other veggies are tender, about 15 minutes.

Add the thyme, sage, pepper, flour, and tomato paste. Stir until combined, then add the reserved stock from the lentils and bring to a low boil. Cook for about two minutes, then turn off the heat. Stir in the peas and cooked lentils, then scrape the mixture into the baking dish and smooth the top.

Spread the parsnip purée over the lentil mixture. Sprinkle with the paprika.

Bake until lightly browned and bubbling, about 35 minutes. Let stand for 10 minutes before serving.

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