Comments on: Meatless Mondays with Martha Stewart – Homemade Socca

By: Sprouting and Moong salad | Shef’s Kitchen

Sprouting and Moong salad | Shef’s Kitchen — Thu, 16 Apr 2020 10:35:09 +0000

[…] lentil hummus, turmeric glazed onions, spinach and sour cream. I used Sarah B’s Socca recipe from My New Roots. She has been such an inspiration to me for all these years. She is a plant based goddess of […]

By: Anjelika

Anjelika — Sat, 17 Feb 2018 16:47:53 +0000

I did this, hooray! And it tasted soooo good.
Thank you for mentioning that chickpea flour should be soaked, I left it overnight and there was no problem at all with digestion after.
ALSO my man absolutely loved it, which was so encouraging and I want to cook more from your recipes. Thank you Sarah, thank you for all that you share with us here.

By: sheniquoa

sheniquoa — Fri, 01 Dec 2017 09:38:08 +0000

Hi Sarah B!
I love your recipe!
I can really see the difference in my digestive system!
I must also add that i am doing very well in the light!
You be well in the light too Sarah! :))

By: Camila

Camila — Mon, 08 May 2017 22:40:45 +0000

So, I have tried to make this in the stovetop, like a pancake, but it turned gooey and not crispy. Is there anything that I am doing wrong?
Thanks!

By: MJD

MJD — Sat, 28 Jan 2017 23:58:14 +0000

I make these often — I even used a small non-stick pan and just flip them like flapjacks (no need having to clean an iron skillet). Great with filafel for a healthy chickpea punch — cucumber, tahini, onion, even shredded lettuce, chopped tomato, fresh mint or cilantro, etc. CHOMP!

By: 8 Ideen, warum du dich erschöpft, unproduktiv und gestresst fühlst (und wie du das änderst) – Julia Lakaemper

Fri, 27 Jan 2017 10:11:41 +0000

[…] so wahnsinnig vernünftig zu sein, aber wenn du erstmal eine Schale frische Bio-Heidelbeeren oder Socca mit Avocado und Oliven verputzt hast, scheint die Sonne doch etwas wärmer und du lächelst glückselig. Doch, doch, ich […]

By: Eva

Eva — Tue, 16 Feb 2016 16:46:22 +0000

In reply to Irina.

Hi Irina,
I’m not sure about how your tummy works, but I’ve been making a variant of this that might make sense to you.
I soak 1 cup of whole chickpeas or (even better) split mung beans overnight with salt or cider vinegar. In the morning, I rinse the beans and add to the blender with the rest of the ingredients she lists + a tablespoon of flax seeds and blend until smooth.
Then I let it sit on the counter all day and cook for dinner. James (my guy) is an awesome pancake flipper so we usually split this into two and make it on the stovetop vs. the oven but it’d work with the oven method too.
Hope that helps 🙂

By: Irina

Irina — Fri, 15 Jan 2016 13:55:36 +0000

Hiya! Thank you for your recipe! Lovr it. Wonder how to make it better on digestion? I know you mentioned soaking the flour, but is it ok just to soak it in water overnight without anything acidic?

Also, wonder if anyone knows how to make this flour from cooked chickpeas at home.

Many thanks

By: The recipe roundup - Nichola Veitch

The recipe roundup - Nichola Veitch — Fri, 28 Aug 2015 15:21:09 +0000

[…] categorises recipes by season too. The broccoli soup is my go to recipe for lunch, I love the socca […]

By: Recipe Box: Springtime Socca + My New Roots Cookbook Giveaway! - Vidya Cleanse

Recipe Box: Springtime Socca + My New Roots Cookbook Giveaway! - Vidya Cleanse — Sun, 07 Jun 2015 05:19:05 +0000

[…] to reconnect with the true experience of slow food. And oh, it was so worth it. Head over to Sarah’s original socca blogpost to read more about the process, or grab your copy of the drop dead gorgeous cookbook for her […]