July 9, 2012- Amanda

Most of my cooking is variations on a theme, using ingredients I always keep around.  Chickpea foccacia is just a variation on socca.  When you add a little baking powder to the batter, it puffs up beautifully.

Chickpea foccacia with horseradish lime cream

1/2 cup chickpea flour

1/2 cup water

1/2 tablespoon baking powder

1 teaspoon olive oil

1/2 teaspoon oregano

1/2 teaspoon dried basil

salt and pepper to taste

3 tablespoons tahini

1 lime, juiced

1 tablespoon sweet white miso

1 tablespoon horseradish

1 yellow heirloom tomato, sliced

2 tablespoons red onion, chopped

1 tablespoon basil


1.  To make chickpea foccacia:  Combine chickpea flour, water, baking powder, salt, pepper, oregano and basil.  Heat 1 teaspoon oil in small frying pan over medium heat.  Cook until dry around the edges, then flip like a pancake.  Remove and set aside.

2.  To make horseradish lime cream:  Combine tahini, lime juice, miso and horseradish.  Stir until smooth.  If too thin, add a bit of water.

3.  To assemble:  Top chickpea foccacia with horsradish lime cream.  Top the cream with tomatoes, red onion and basil.  Make it pretty- we eat with our eyes first! 🙂

Mother daughter dinner date tonight and sushi is on the menu!  Sushi is one of my favorite foods, and when I first considered going vegan I thought, “But I could never give up sushi!”  Turns out, it’s easy.  It’s not the fish I crave, but the flavors, textures, and memories of happy lunches with my Mom.  All of my cravings- taste and emotions- can be met with shitake avocado sushi, homemade pickled ginger and cucumber salad.

Shitake Avocado Sushi

1 1/3 cups short grain brown rice

2 2/3 cups water


4 sheets toasted nori

1 avocado, sliced

1 cup shitake mushrooms, sliced

1 teaspoon toasted sesame oil

1 teaspoon shoyu, or other soy sauce

black pepper

1/4 cup rice vinegar

1 teaspoon sugar


1.  Prepare rice according to package directions.

2.  While the rice is cooking, prepare shitake mushrooms.  Sautee mushrooms in toasted sesame oil.  Deglaze with shoyu.  Add black pepper and set aside.

3.  Slice mushroom and set aside.

4.  When rice is finished cooking, stir to cool it down.  Add sugar and 1 tablespoon of rice vinegar at a time, until it tastes right to you.

5.  To assemble:  Place nori, shiny side down, on a bamboo sushi mat.  Cover with 1/2- 3/4 cup cooked brown rice.  Lay a small amount of filling (shitake and avocado) in a line parallel to the edge of the mat.  Tuck the edges under and roll up tight like a yoga mat.

6.  Slice with a serrated knife.  You may want to dip your knife in hot water between cuts for a cleaner cut.

7.  Serve with wasabi, soy sauce, and homemade pickled ginger.

Homemade Pickled Ginger

3 inches ginger, finely sliced

1 teaspoon honey

1 teaspoon lemon juice

1/3 cup rice vinegar

salt, to taste


1. Combine all ingredients in a small jar.  Make sure ginger is submerged in the brine.  Allow to sit for as long as it takes for the rice to boil.

Cucumber Ginger salad

1 cucumber, sliced

1 tablespoon homemade pickled ginger, minced (see above)

salt, to taste

2 tablespoons rice vinegar


1.  Combine all ingredients in a bowl.  Let marinate and serve as a yummy sushi side dish.


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