Inspired by the flavors of both Middle-Eastern and Mediterranean cuisines, I wanted to create a protein-packed, plant-based comfort dish, that featured: Creamy cashew ‘cheese’, roasted peppers, caramelized onion, meaty tempeh crumble, and socca aka chickpea-flour flatbread. Each nutrient-dense bite is rich in flavor and texture – so one slice goes a long way! Socca is a versatile base for many different savory combinations. Once you prep the flatbread/s, feel free to add whatever toppings you enjoy! Adjusting this recipe to suit your personal preferences. You can also just use the cashew cheese, and/or the tempeh crumble recipes – to incorporate into plenty of different dishes! Keep each component separate, to assemble into multiple meals throughout the week- making the most of your precious time in the kitchen. As always, my goal is to provide you with healthy culinary ideas, to inspire your whole food, plant-based cooking!
This is one of my weekly staple meals, and a recipe idea I typically suggest to my clients – as they transition towards a whole food, plant-based diet. Making a big platter of roasted vegetables and sauce to enjoy throughout the work-week, is one of the ways I encourage people to make healthily eating more efficient. Washing and chopping vegetables takes time and energy, so you may as well do it in bulk! This allows you to quickly assemble a healthy, delicious, plant-based meal – without having to start from scratch each day. Choose any combination of vegetables you enjoy, and try to purchase as much seasonal, local produce as possible.
This recipe is great as a dipping sauce for rice-paper rolls/lettuce wraps, baked crispy tofu/tempeh or as tofu/tempeh marinade. Enjoy it as the dressing in a crunchy asian slaw, squeeze a little into your stir-fries, had with zucchini/veggie ‘noodles’!