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 spring pea spread or dip is a delicious and nutritious alternative to hummus. Protein and fiber-packed green peas are more easily digested than chickpeas, which makes this recipe appropriate for those with digestive issues. Given their inherent sweetness, kids love green peas too! You can make bean dip/hummus out of any legume, and often I encourage my clients to experiment with different beans, lentils, and peas – to get a wider spectrum of nutrients, and prevent sensitivity developing from over-consuming one type of food (chickpeas!). Customize your legume dips with any fresh herbs, spices, citrus zest, and aromatics you enjoy. Eat this dip with raw or roasted veggies as a snack, or spread it onto a whole grain wrap or sandwich for lunch. These crostinis were made for a catering event I did, but can easily be made at home for dinner parties and gatherings for friends and family!
This ‘cashew cream cheese’ is delicious as a dip eaten with veggies, diluted with water and used as cheesy sauce over zucchini noodles or pasta, or loosened further with water to be used as a salad dressing. Made from raw nuts, this recipe does do not contain the saturated fat or cholesterol found in dairy cheese. Cashews are a source of protein, anti-inflammatory monounsaturated fat and omega fatty acids, fiber, calcium, magnesium, and manganese. In fact, 100 grams of raw cashews has 18 grams of protein, 37% RDA iron and 3 grams of fiber and zero cholesterol, while ricotta cheese (whole milk) only has 11 grams of protein, 2% RDA iron, 125 mg of cholesterol, and zero fiber.