• christie, honoring health

    posted on September 16, 2009 at 9:10 am

    So glad I found your blog today! I am really looking forward to following your articles and recipes! Cute layout, too!

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    Amy Reply:

    Thank you Christie! So glad you found me, too. Let me know if there’s anything you want to see here. I’ve been planning for the next couple of months and would love some input from anyone that reads my blog.

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  • Kim, The Food Allergy Coach

    posted on September 16, 2009 at 9:34 am

    Love the chicpea pancake idea!

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  • Rachel

    posted on September 16, 2009 at 12:16 pm

    I’ve never had ratatouille. I may just have to try it one of these days. Pretty sure the hubby won’t be bonkers over it but I adore my veggies. You’re pictures are gorgeous and I really like the idea of serving it on socca (something else I’ve never tried). Thank you for also sharing some of the history from your dish such as where they originated, love little tibits like that.

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  • Linda

    posted on September 16, 2009 at 1:37 pm

    That’s a great picture you have at the top. I prefer ratatouille in cooler weather just because it is a stew. And the fact that I do mine in the oven. Socca sounds like a good thing to pair it with, but bean flour is out at our house. :) Thanks for participating!

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  • Lauren

    posted on September 16, 2009 at 6:01 pm

    Hehe These are sort of like dosas =D. It all looks delicious, but I have to agree with Linda – we don’t get bean flour at my house.

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    Amy Reply:

    You girls are missing out. It doesn’t have the bean effect, at least not on us.

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  • Cheryl@SomewhatCrunchy

    posted on September 16, 2009 at 6:44 pm

    Yum, yum, yum. I’ve only made ratatouille once and it was delicious. The chickpea pancakes sound divine!

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  • Iris

    posted on September 16, 2009 at 6:56 pm

    Thanks Amy! The chickpea pancakes sound amazing!

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  • Kimi @ The Nourishing Gourmet

    posted on September 16, 2009 at 11:03 pm

    Love this! Sounds so flavorful. :-)

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  • Sunny

    posted on September 16, 2009 at 11:05 pm

    I have not really liked the beany flavor of the chickpea flour but this sounds like it might be something I would like. My husband made amazing Eggplant Parmesan today…I didn’t think I would like the eggplant but it was great. I’ll post the recipe soon. Amazing!

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  • Alta

    posted on September 17, 2009 at 8:21 am

    I really need to make ratatouille. My hubby is not an eggplant or zucchini lover, which is likely why I’ve never tried to make it. I, on the other hand, would be happy to eat it day after day. Maybe I should just make some for myself!

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    Amy Reply:

    I make it for myself – Joe loves it but I’m with you – I can eat it day in and day out. :)

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  • Julie Cox

    posted on September 17, 2009 at 10:13 am

    Just wanted to post a note of THANKS for the Kitchenaid funnel set. What a delight to win!
    I love your posts and when things settle out here (ie, after baby #6 is born), I’ll be anxious to contribute recipes of my own.

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    Amy Reply:

    Thank you!! I am grateful that you enjoy my blog – that is more than enough for me. :) I wish you all the best with your pregnancy. Big hugs!

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  • Jenn AKA The Leftover Queen

    posted on September 17, 2009 at 11:43 am

    I agree, ratatouille is an amazing dish, although I have never cooked the veggies separately. I can imagine that it is wonderful though. But I am going to have to try Socca, it sounds sooo good! Is it kind of like a crepe or more cake-y?

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    Amy Reply:

    It’s dense made this way, not really cakey but more hearty. You can thin out the batter and make crepes, too, then fill them with ratatouille and bake them.

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  • Iris

    posted on September 17, 2009 at 12:04 pm

    Ooh, I like the idea of making crepes and baking them with the ratatouille as filling!

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    Amy Reply:

    It makes a fabulous savory dish. Actually, I like the idea of ratatouille and almost anything!

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  • Kelly the Kitchen Kop

    posted on September 18, 2009 at 8:20 am

    I loooooove this line in your post, “The deep sense of quietness that comes from chopping the vegetables and then cooking them, one by one, brings a groundedness and peace to my kitchen.”

    Thanks for sharing and for joining in on Real Food Wednesday! :)

    Kelly

    [Reply]

    Amy Reply:

    This must happen in your kitchen, too. It seems that no matter what’s going on, I can step into the kitchen, start cooking, and all my worries fall right off my shoulders.

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  • ida

    posted on June 12, 2010 at 9:29 pm

    Hi, Amy! Do you use a particular variety of tomato like plum/roma or just whatever is in season?

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    Amy Reply:

    @ida, I use the round slicing tomatoes and think I’ve used romas too. Whatever you have on hand would work just fine. :)

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  • Deanna

    posted on July 4, 2010 at 9:53 pm

    Eggplant is one of the few things my husband absolutely will not eat. Can it be made sans eggplant?

    Love the socca recipe. I’ve done a similar Indian flat bread, too. But, it’s much flatter and griddle-cooked. Love that one, so I’d probably love your version as well.

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  • Brandae

    posted on August 2, 2010 at 12:24 am

    Hi Amy! I am going to make the pancakes but don’t have a cast iron pan. What else do you recommend cooking them in? Thanks!

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    Amy Reply:

    @Brandae, Try using a stoneware dish – make sure to oil or butter it well. You may have to scrape the socca off but that’s fine – sometimes I have to to that with my cast iron pan, too.

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  • Brandae

    posted on August 2, 2010 at 10:15 am

    Thank you! We just relocated so I’m still unpacking my kitchen and only had a stainless steel saute pan – it worked well enough although I imagine that the pancakes are even yummier when made crisp in cast iron. What a fun recipe – my four little boys devoured it!

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    Brandae Reply:

    Actually just realized that I used garbanzo fava bean flour – is this interchangeable in your recipes that call for garbanzo bean flour?

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    Amy Reply:

    @Brandae, It has a less assertive flavor, which is muted in the baked goods but for this particular recipe it’ll taste a little different. I love garbanzo-fava bean flour and use it regularly. I haven’t tried to sub it but I can’t think of any reason why it wouldn’t work.

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  • Cindy Drozda

    posted on August 4, 2010 at 1:25 pm

    Thank you for the Socca recipe! I love beans in any form. Do you pour all of the batter into the pan at once, or does it make several pancakes?

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    Amy Reply:

    @Cindy Drozda, I make it in one big cast iron pan. I don’t cook them on the stove top like regular pancakes – this is baked in the oven. It’s much denser than a normal pancake but utterly delicious.

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  • kitblue

    posted on August 4, 2010 at 4:49 pm

    I make a socca recipe that is baked in a pizza pan after resting for 1 hour.
    1-1/3 c besan (chickpea flour)
    1 c cold water
    1/2 small onion, minced
    2 garlic, minced
    1 hot pepper, minced
    2 T olive oil
    Whisk flour into water; whisk in next 3 ingredients. Cover; let stand 1 hour.
    Oil pizza pan with 1 T oil; stir batter and pour into pan. Drizzle with 1 T oil.
    Bake at 450F 20 minutes until golden crisp.
    Cut in wedges to serve.

    I tend to be heavy on the add-ins so sometimes need to add more water or edges burn.

    I found this recipe (from France) 15 years ago and have modified to my taste.

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    Amy Reply:

    @kitblue, Sounds so good! Gotta’ love socca. :)

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  • cecedon

    posted on January 16, 2011 at 6:17 pm

    I have never made socca but I think I am dying to now. I have a real aversion to chickpea flour in my baked goods, it’s really been bugging me and I decided I can’t use it anymore (my stomach hates it). I almost threw my extras away abut I think I am going to try this pancake, because it’s not a sweet dish I think it will work. I’m thrilled you shared it (and I read it). We love ratatouille here all year round! But I have never thought to add it to my crepes or my eggs, I am definitely doing both of those things in the near future! Thanks Amy!

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  • Trish

    posted on April 27, 2012 at 11:49 am

    Gosh, this looks and sounds amazing! And I LOVE garbanzo beans, but I don’t tolerate beans well (they mess with my blood sugar) and the flours seem to be even worse for me. I may have to figure out another healthy, grain-free alternative.

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    Amy Reply:

    @Trish, I used to think that I had blood sugar issues but I recently started cutting out dairy and eating a more plant based diet and I haven’t had the same problems. It’s really interesting to see the difference.

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    Trish Reply:

    @Amy, Thanks so much for your feedback. I have actually been following a dairy-free, gluten-free, and highly plant-based diet (my body actually requires turkey and fish however a few times per week) that is also in line with eating for my sensitive AB blood type for quite some time now…also went on an elimination diet to pinpoint my triggers. It actually is beans upsetting my blood sugar and giving me digestive issues (and I learned why after reading ‘Eat Right for Your Type’. Same with oats and pretty much all grains, even the ‘healthy’ ones. I do mainly organic when I can and local when I have the money. And I’m like many others–gained more weight after going G-free. I only sought to replace what I would normally eat, a sandwich here and there and a treat a few times week. The starches and rice and bean flours made me feel worse then eating the wheat counter-parts. So I decided to cut most of it out all together and when I’m craving a wrap or a sandwich, I have the ‘real’ thing and eat at places where everything is natural and organic if possible. I’m a pastry chef and still love to create great g-free and vegan goodies (it was required at my previous place of employment), but I just can’t eat them too often. Just goes to show how different every body is. There is no one-size-fits-all diet for anyone.
    Thanks again, have enjoyed following your blog.
    Hugs,
    Trish xx

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  • zoe

    posted on April 29, 2012 at 5:00 pm

    Hi Amy, I have been ogling your blog for a few months and am mustering up the courage to start making my own gluten free sourdough starter. Your recipes are fab and your pictures, scrumptious. I just wanted to let you know that for the “chickpea pancakes” it may be wise to use a higher smoke point oil for baking the bread because it is very bad to burn olive oil. As soon as it smokes it can produce free radicals that can be toxic to the body. I suggest you look into this further because I have only recently become aware of this fact myself. Again, I am vegan, gluten, and sugar free and I absolutely love your dedication to beautiful food.

    [Reply]

    Amy Reply:

    @zoe, Thanks, Zoe. :) Good point.

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