|for the socca:|
|250 ml||chickpea flour|
|250 ml||water — tepid|
|20 ml||nutritional yeast|
|10 ml||olive oil|
|5 ml||baking powder|
|2 cloves||garlic — cloves, finely chopped|
|pinch||salt — pepper|
|430 ml||frozen peas — blanched|
|45 ml||nutritional yeast|
|30 ml||coconut yoghurt|
|salt and freshly ground black pepper|
|150 g||asparagus tips — blanched|
|40 g||red onion — finely chopped|
|30 ml||tahini paste|
Pre heat the oven to 180°C.
For the socca, combine all of the ingredients and whisk until smooth.
Heat 2 x 18cm cast iron pans over medium heat.
Add a splash of oil to each and divide the mixture between the two pans.
Alternatively, a 1 x 30cm cast iron pan can also be used.
Swirl the pans to coat the batter evenly and cook, 1 min.
Transfer the pans to the oven and bake until firm but tender, 15 mins.
For the toppings, combine half of the peas with the nutritional yeast and coconut yoghurt and blend until smooth.
Season it to taste.
Spread the puree over the socca and top with the remaining peas, asparagus, red onion and edible flowers.
Drizzle with the tahini sauce and add a sprinkling of nutritional yeast.
Serve the socca in wedges.
TIP: Other delicious vegan socca toppings include: dairy-free pesto, sundried tomatoes, grated vegan cheese, grilled peppers, basil and fried mushrooms.