Saturday, April 23, 2011

And They Said I Wouldn't Cook: Toaster Oven Socca

Thank you to everone who has already entered my blogger giveaway to win a copy of Chef A.j.'s book, Unprocessed. The responses are downright inspiring and it's not too late to enter if you haven't done so yet.

Prior to becoming a Nutritarian, a lot of people have legitimate concerns about whether or not this is a doable lifestyle for them. Unfortunately, as a society, we have become overly reliant on cheap, easy "food" that has little to no nutritional value. It's pretty obvious when considering this way of life that your habits in the kitchen department are going to have to change pretty entirely. Some people have even vocalized that they just don't know where to begin or even how to prepare healthy real food given their schedule and lifestyle. But I am here to say that you must make the choice. It's cook or get cooked, by disease that is. Either you take responsibility for your health or you don't. It's that simple.

Before I began kitchen renovations, my contractor, Dan Dureiko, said I wouldn't cook once our renovation was underway.

My friend, Brian Green, asked, "Do you know about the hidden cost of kitchen renovations?"

"No," I replied, shaking in my high healed, black suede, slouchy boots. This is already way over budget.

"Eating out in restaurants," he laughed.

"I'll show them all," I thought. Plus, there's pretty much no where to go out to eat when you are working hard to be an oil free, plant strong, Nutritarian Vegan.

My back's against the wall.

So I'm cooking, without a kitchen. A stew in my crock pot, quinoa salad in my rice cooker, I've even placed an order for a pressure cooker from I'm not letting a little thing like this

slow me down for a minute! If I can manage to get healthy real food on my table every day without a real kitchen, I won't accept any one's excuses!

This morning I was exploring the message boards on Dr. Fuhrman's Member Center for the first time ever, after participating in a webinar last last night where I learned how to navigate the monster, I came upon a thread about "Socca." It's a little like a bread, a little like a pancake. I've been seeing bloggers talk about it on and off for over a year now, so I was curious when I discovered that it was being referenced amongst Nutritarians. I quickly figured out that I could adapt it for my toaster oven so my 6 year old and I decided to go for it.

I'm pretty sure it was popularized by Michelle and Lori, the Pure2Raw twins over at Here are two links that are worth exploring if you are so inclined:
All about Socca
The Socca Videos

Of course Maya wanted to start with their Chocolate Socca (sans the cardamom, she's just 6).

I decided to spray my pans with coconut oil spray instead of using the 3 Tbsp of coconut oil that The Twins call for. As you can see from the pictures below, it worked just beautifully without all of that oil.

I divided the batter into 2 9" round cake pans. Perfect size for my toaster oven! Here it is after baking for 20 minutes.

They popped out easily, just like the twins said they would!

Drizzled with maple syrup. My kids took one bite and they were done. I'm pretty sure they were expecting a sweet pancake, but they are more like a moist, dense bread and there is no sweetness except for the topping that you use. Next time I am going to try the straight up plain variety. Making the socca was so fast and easy with the detailed descriptions from The Twins, thanks Pure2Raw!

Have you ever made Socca? What were your results?


JL goes Vegan said...

I have not made socca but you certainly have me intrigued now. And I have a feeling you're going to be making some beautiful food in the midst of kitchen chaos! If anyone can, you can!

I had to laugh because I thought, crockpot? rice cooker? pressure cooker? That's how I cook WITH a kitchen! LOL I think you'll love your pressure cooker. My "bible" is Lorna Sass's "Great Vegetarian Cooking Under Pressure."

The Healthy Librarian said...

Hi Wendy,

Totally intrigued about socca. Never heard of it before--and I'm dying to try it.

Checked out the Socca scoop on Pure2Raw & I'm wondering about the oil.

I know you left out the oil--what did you substitute?

And you sprayed your cake pan---what do you think about baking the socca in a silicone cake pan--and leaving out the spray?

Or..baking it like a flat bread on parchment paper or a silpat.

I'm thinking it's almost like Neal Barnard's Oatmeal bean pancakes--whir up oats (or flour) with beans & liquid & "fry" in a skillet? It sounded crazy at first--but it's delicious.

PS: Loved your 2 posts about Barnard. Wished I could have been there.

Wendy (Healthy GIrls Kitchen) said...

Thanks for the cookbook recommendation JL. First I'm going to start with the simple stuff like beans, then work into recipes!

Healthy Librarian-
The oil in the recipe does not go into the pancake mix-it is exclusively used to oil the pan-so you can use spray instead or even try it in a nonstick pan, but I think a little bit of spray would go a long way because it seems like it would stick even to a nonstick surface. But, the silicone might just work because it's bendy and you can push it out, right? If you poured the batter onto a flat surfact it would run everywhere and not hold a shape. It's too thin (not viscous).

The Collage Experience said...

How inspiring -- to cook without a kitchen! Can't wait to hear about your pressure cooker when you get it. And lovin' the Socca links. Can't wait to try.

treebean said...

Thank yo so much to JL Goes Vegan for the tip about Lorna Sass's "Great Vegetarian Cooking Under Pressure." I bought a pressure cooker nearly 2 months ago and have used it just twice -- and only for beans! I definitely want to expand my pressure cooking options. I'll also be trying the socca.

I want to share my awesome breakfast idea too if you need a break from multi-grain oatmeal? I made sprouted quinoa and mixed in dried cranberries, chopped walnuts, cinnamon, and just a pinch of shredded raw coconut. It was delicious -- and light yet filling.

Jessica said...

passover friendly? just curious. mostly making smoothies and fruit salads and eating whole wheat matzah (one day of serious matzah-brei, too).

Wendy (Healthy Girl's Kitchen) said...

Passover friendly? That depends on where your grandparents were from . . . typically, Ashkenasic Jews do not eat beans ans Sephardic Jews do. I have decided that being a Vegan and keeping Passover is enough of a challenge that I am not ready to give up beans for this holiday. Especially if half of the Jewish world is eating beans (and rice!) on Passover.

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