Socca Hummus Squash Stack

by Lori and Michelle on October 21, 2010

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october pics 1060 One of our BEST SOCCA DISHES YET!!! Almost beats the pumpkin coconut butter socca ;)

Remember: Today is the last day of our Living Harvest Giveaway – for some great hemp products (all dairy free)! The winner is announced tomorrow!Thanks to everyone who has entered!!

Till next time,

Michelle

Pure2raw Twin

{ 16 comments… read them below or add one }

Sarena (The Non-Dairy Queen) October 21, 2010 at 12:48 pm

Looks beautiful…and tasty! I just restocked my pantry with chickpea flour! I missed my socca!

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Pure2 October 21, 2010 at 2:25 pm

Sarena, haha, nice, we hate it when our pantry of chickpea flour is gone ;)

bitt October 21, 2010 at 2:05 pm

so pretty!

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Pure2 October 21, 2010 at 2:25 pm

Thanks Bitt! It was delicious too, haha!

Little Bookworm October 21, 2010 at 2:31 pm

Your socca stack looks great! Hope both of you are having a great day! :)

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Ana October 21, 2010 at 2:34 pm

Looks delicious!
I really need to make socca again, it’s been a few months last time I made, it is so good!
Ana

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Kenzie (Healthy Purpose) October 21, 2010 at 8:07 pm

This is impressive! Pretty, and I bet delicious too!

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Pure2 October 21, 2010 at 8:21 pm

Thanks Kenzie! It was delicious ;) LOL We loved the layers of roasted squash in between the socca and hummus, it was fabulous!

Katey October 22, 2010 at 2:34 am

That’s it, my life needs socca RIGHT NOW! Things are always better when they’re stacked in a tower :)

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Pure2 October 22, 2010 at 6:46 am

Katey, we totally agree!!! :)

Valerie @ City|Life|Eats October 22, 2010 at 7:47 am

I finally made your Mesquite Avocado pudding and OMG it was good. Two questions though: I need to buy Sunflower Lecithin – are you going to have it in your opensky store or is there somewhere I could buy it where you guys are affiliated? And second question: I think my roasted carob made the pudding brown :( How do you make yours stay so pretty and green? Is it raw carob which is not as brown as roasted?

Either way – despite it not being as airy as if I had used sunflower lecithin and maybe using the wrong type of carob, I still thought the pudding was AMAZING. Thank you for sharing the recipe.

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Pure2 October 22, 2010 at 12:21 pm

Valerie :) So happy to hear that you tried out mesquite avo pudding, yes roasted carob is a little darker than raw carob. The sunflower lecithin we are working on trying to sell it. I will let you know when we figure things out. Thanks!

Sarah @ BikingNBaking October 22, 2010 at 1:17 pm

I STILL haven’t made socca yet but I am REALLY excited!! I just bought the garbanzo flour and will definitely have to use your recipe since you guys are socca queens!

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Pure2 October 22, 2010 at 1:56 pm

Sarah – woohoo!! You will love socca ; )

Valerie @ City|Life|Eats October 22, 2010 at 1:29 pm

Thanks for answering my questions. :) :)

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Pure2 October 22, 2010 at 1:56 pm

Valerie- glad we could help ; )

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