Socca Bread with Olive Tepenade Goat Cheese & Arugula

Socca with goat cheese and tepenade

Have you tried socca before?! This is my first time making it and I liked it a lot . It’s a traditional dish from France and there are several ways to make it. I made it in a pan sort of like a crepe but thicker. It doesn’t have a super strong flavour so its very versatile in what kind of toppings you wan to put on it. I went with cheese, olives and greens, and it was divine. 😉 It’s crazy how many foods you don’t know about or miss out on when you are bread (gluten) crazy. Now that I am not eating gluten I am trying way more new grains and flours. Chickpea flour is great for making crepes or this bread and it adds a little extra protein to your meal. 😉 I must admit that I have yet to get to France, but I know when I do that I will be able to find delicious gluten free options!

Socca Bread dinner


Socca Flat Bread with Olive Tepenade Goat Cheese and Arugula
Cuisine: Vegetarian, Gluten Free
Serves: 4
  • 1¾ cup of chickpea flour
  • 2 cups water
  • 1½ tbsp of olive oil
  • 1 tsp dried basil
  • Toppings:
  • 4 tbs of goat cheese chèvre
  • 1 cup of arugula (tossed in red wine vinegar and olive oil)
  • 2 tbs olive tepenade
  1. Preheat your oven to 325 degrees. In a bowl combine the socca ingredients, whisk until combined.
  2. In a heavy non stick or cast iron pan that is lightly coated in olive oil, ladle ¼ of the socca batter into the pan and cook over medium to high heat for about 2 minutes on each side. It should turn golden brown.
  3. Once you have cooked all 4 of the socca flat breads, transfer them to 2 parchment paper lined baking sheets and bake them in your own for 5 minutes.
  4. Remove them from the oven and layer your toppings on the bread.
  5. Serve and enjoy!

Socca Pizza

By | Feb 11th, 2015|Appetizers|0 Comments

Squash Chèvre and Sage Crostini’s

sqaush and chevre toast

OMG!! This crostini turned out better than I could have ever imagined! 😉 Last Fall I made a similar version with ricotta cheese and it was so delicious. Since I am avoiding regular dairy I decided that this goat cheese chèvre would be a great substitute. You could try making it both ways, they both were amazing. This is a perfect Fall recipe and a great crowd pleaser to bring to any party. You can make this recipe with any type of squash you fancy, I used delicata squash. I have used butternut squash before and it was tasty. I think pumpkin might even be amazing?! Don’t hate me but I am so excited for the crisp fall weather to arrive. I love making warm comforting meals at night like soup and roasted veggies. I hope you all had a great last weekend of summer! 🙂

squash toast ingredients

Squash Chèvre and Sage Crostini's
Cuisine: tapas
Serves: 4
  • 1-2 cups of peeled and chopped squash
  • 1 baguette (I used ciabatta)
  • ½ package of goat cheese chèvre
  • 2 sprigs of sage
  • 1 pinch nutmeg
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 1 tbs maple syrup
  1. Toss the squash in a bit of olive oil and bake the squash on a baking sheet with parchment paper in the oven at 400 degrees for 15-20 min. The squash should be soft enough to mash.
  2. Mash the squash in a bowl and add the salt, syrup, cinnamon and nutmeg. Let cool for a few minutes.
  3. Slice the bread and layer the chèvre, squash and broken up sage on top.
  4. Serve and enjoy!

squash custini


By | Sep 21st, 2014|Appetizers|0 Comments

Chickpea Fritters with Harissa Mayo Sauce

chickpea fritters

These little treats are so easy and quick to make and super cheap too! 😉 They are perfect for making as a quick appetizer or having for lunch with a side salad. I love love Sarah Hate’s Blog A House in the Hills, she is a kitchen maven, fashionista a decorator and a great photographer!! Go check out her blog. This dish was adapted from one of her recipes. If you have not tried harissa paste before….you must go and get some. I first saw it on a Jamie Oliver cooking show and was intrigued to try it. You can find it at any Mediterranean specialty store or market. It gives a nice little spice to the (vegan) mayo sauce . 😉 These are full of flavour and protein and they taste naughty because they are friend in coconut oil….. but I think they are pretty darn healthy! 🙂 I hope you all get cooking this weekend. If you try any of my recipes, I would love for you to post a comment!

chickpea fritter ingredients

Chickpea Fritters with Harissa Mayo Sauce
Cuisine: vegan, vegetarian
Serves: 2-3
  • 2 cloves of garlic crushed
  • 1 can of chickpeas drained and rinsed
  • 1 tsp dijon mustard
  • 2 tbs coconut oil
  • ¼ cup Veganaise
  • 1½ tablespoons Harissa
  • ¼ teaspoon salt
  • 1 tbs chopped parsley
  1. Using a potato masher, crush chickpeas in a bowl until there are no full chickpeas remaining.
  2. Add the garlic and dijon mustard. Season with fresh cracked pepper and sea salt to taste.
  3. Hand form 1.5 inch cakelets with chickpea mixture and place in the pan with the coconut oil. Cook over medium low heat for approximately 3 minutes on each side, or until browned and crispy. Flip and repeat.
  4. To make the Harissa mayo dip, combine Veganaise and Harissa together.
  5. Plate and garnish with fresh parsley and Harissa mayo.
  6. Note: These cakes are delicate, so use care when flipping and serving and make sure they are well browned so they will stick together!

chickpea fritters with harissa dip

By | Aug 15th, 2014|Appetizers|0 Comments

Sushi with Quinoa, Avocado and Tempeh

sushi 1

Life is good! I am sitting in bed with my laptop looking out the window at the beautiful green park across the street. Sometimes you forget to notice how lucky you are. I have never attempted to make sushi before until now. My mom always made it for dinner party’s as a kid, and I never liked it. When I was 20 years old I tried sushi again when I moved to Vancouver, and I changed my mind about it. I love Vancouver sushi, I am not a fan of raw fish so I mostly eat agedashi tofu, gomae salad and dynamite rolls. 😉  I always feel very bloated after too much sushi because there is lots of white rice and creamy mayo sauces to fill me up. This sushi does not make me feel like that at all, its divine! 🙂 I will warm you that making sushi is a bit of work….my kitchen looked like a bomb went off after and it took me over an hour to make and clean up. If you can make the quinoa the night before it would help save time.


Sushi with Quinoa, Avocado and Tempeh
Recipe type: Sushi
Serves: 2
  • 4 nori sheets
  • 3 tbs pickled ginger
  • 1 tbs sesame seeds
  • 1 ripe avocado
  • ½ cucumber
  • 1 package tempeh
  • 2 tbs soy sauce or braggs
  • 1 cup quinoa
  • 2 tbs maple syrup
  • 1 tbs paprika
  • 1 tbs rice wine vinegar
  • extra soy sauce for serving
  • extra sesame seeds for garnish
  1. First cook the quinoa according to package instructions. Add the vinegar and 1 tbs of maple syrup. Set aside to cool or refrigerate.
  2. Next slice the tempeh into long stripps. Cover the tempeh in the marinade of sesame seeds, paprika, soy sauce and the other tbs of maple syrup. Let sit for 5 min. Then pan fry with a grill pan if you have one for about 2-3 min on each side. If you want the tempeh crispier you can bake it after in the oven for an additional 10 min.
  3. Slice the cucumber and avocado into thin strips.
  4. If you have a sushi mat use it, I just used a dish towel. Its time to roll the sushi. Place the shiny side of the nori roll down and cover it with a layer of quinoa. Leave a half inch at the bottom so you can wet it with water and it will stick to the other side when you roll it up. It helps to google a youtube video on how to roll sushi if you have never done it before.
  5. Place 2 strips of cucumber, avocado and tempeh in each roll and roll them up. Slice them gently on a cutting board and serve with soy sauce and ginger. I garnished my rolls with extra sesame seeds.


By | Jul 26th, 2014|Appetizers|0 Comments

Roasted Tomato and Goat Cheese Feta Focaccia Bread

tomatoe focaccia

Its almost the weekend! 😉 I love summer, its reminds me of my best memories of my childhood. I had some leftover basil, tomatoes and feta in my fridge and wasn’t sure what to make. I decided to roast the tomatoes and make a fancy, toasted focaccia. This meal is so simple but it tastes so gourmet. 🙂 I love balsamic reduction, it really adds a nice sweet touch to the goat cheese feta! I served this bread with a side of steamed asparagus. I l hope you all are having a great summer full of wonderful food. If any of you try this recipe I would love to hear your comments on how it turned out.

focaccia bread

Roasted Tomato and Goat Cheese Feta Focaccia Bread
Recipe type: Vegetarian
Serves: 2
  • 1 piece of fresh focaccia bread
  • ½ pint of cherry tomatoes
  • ⅓ block of goat cheese feta
  • 4 big basil leaves
  • 2 tbs balsamic reduction
  1. First toss the tomatoes in a bit of olive oil and salt and pepper then roast the tomatoes in the oven on a baking sheet lined with parchment paper at 400 degrees for 15 min or until they looked softened but not burnt.
  2. Once the tomatoes are roasted layer them on the focaccia with the crumbled feta cheese.
  3. Bake in the oven at 400 degrees for 5-8 min. The bread should be toasted but not burnt.
  4. Cut up the basil into thin strips. Sprinkle the basil over the bread and drizzle with balsamic reduction. Serve and enjoy!

tom focaccia

By | Jul 11th, 2014|Appetizers|0 Comments

Summer Rice Paper Rolls with Peanut Sauce

rice wrap 1

OMG! These rolls are one of my favourite things to make…..they do take a bit of time to prep the ingredients for but trust me they are worth it! They are great for summer because they are light and don’t make you feel heavy after you eat too many 😉 . Feel free to substitute almond butter for peanut butter or to swap any of the veggies that you don’t like. Purple cabbage and grated carrots always seem to be nice in these rolls.


rice wrap rolling

Summer Rice Paper Rolls with Peanut Sauce
Serves: 4
  • ½ package of vermicelli rice noodles
  • ½ package of rice paper sheets (found in asian section of grocery store)
  • 1 ripe avocado (sliced)
  • ½ bunch of asparagus (steamed) but still crunchy
  • 1 package of sprouts (alfalfa are best)
  • 2 tbsp peanut butter
  • 1 tbs tahini
  • 2 tbsp soy sauce or brags
  • 1 tsp sesame oil
  • 1 large glove of garlic (crushed)
  • ½ lime (squeezed)
  • pinch of black sesame seeds
  1. In a large bowl place the rice noodles, pour boiling water over to cover and set aside for a few minutes to soften. Then drain them and drizzle with sesame oil. Set them aside to cool.
  2. To make the sauce mix together the peanut butter, tahini, soy sauce, garlic, lime juice and sesame oil. Use about a half of a shot glass of water to thin out the sauce so you can pour it.
  3. In another large bowl add very hot water and gently place one rice wrap in, leave in for about a minute till its soft and you can work with it.
  4. Place wrap on a plate where it won't get to sticky, then layer your ingredients in the middle of the wrap, leave a bit of room on the end to fold it like a burrito. First layer the rice noodles then asparagus, avocado and sprouts. Then drizzle the sauce over all the ingredients.
  5. Fold the wrap and tuck in the ends and roll up like a burrito. When the rice paper starts to dry it hardens and seals the wrap. Repeat steps until all wraps are filled. Sprinkle with black sesame seeds and serve with extra dripping sauce! Enjoy



By | May 22nd, 2014|Appetizers|0 Comments