Eat Dance Live

Every once in a while, it's normal to have a kitchen fail, whether it's burnt cookies, overly dry fish, or rubbery mash potatoes... but what if you turned those failures into successes? Last night, my growing love for sprouted beans and legumes had me trying the lentil socca I knew was on my to-do list after last week's culinary orgasm. Like I did with the sprouted socca, I diligently made my own flour, sprouting, soaking, and dehydrating my lentils until I had the amounts I needed follow the recipe... except... a gooey non-flippable mess happened instead of socca. It resulted in something that did in fact look more like rubbery green mash potatoes than anything even remotely pancake-esque. Hrm. What to do with a few giant globs of lentil paste? Why, faux meatballs of course! Refusing to admit failure, I took the paste and rolled a tablespoon or two of it into balls, quickly fried them again for another couple minutes, and served them over a massaged kale salad. The resul...

Socca. A word I've been seeing all over the blogsphere and yet somehow never managed to see in my own native South of France where the stuff supposedly comes from! How, oh how, did I live so many years without it? It all started with the Pure2Raw twins whose love for socca was so strong that they created a whole tribute page to it . Then the Fitnessista developed her own crush . Then Bitt, amidst her recipe testing of the I am Grateful recipe book, made some time for socca . Even, Gena mentioned it a couple times like if it's existence was a given! Again, I don't know what planet I've been living on, but every additional mention made me wonder why I'd never had it and made my mouth water. I love chickpeas, and I love savoury pancake-like things, what was there not to love? I've gotta say, since the whole raw thing came into my life, sprouted chickpeas just haven't done it for me. They're good, but they to have a taste that takes a little getting used ...