Vegetable Socca Stuffing Recipe

by Lori and Michelle on December 10, 2010

When Thanksgiving was approaching, Lori and I knew we wanted to incorporate socca into our holiday mealhaha, honestly we do not go too many days without having some form of socca ;)

DSC_0115 Our discussion went something like…

Lori: I want socca at Thanksgiving.

Michelle: k, how do you want to make it?

Lori: Well we are making roasted veggies, I wonder if we could combine them with the socca.

Michelle: Ya,we could make socca a day early to dry it out some, and then make a vegetable socca stuffing with it.

Lori: Brilliant!

And to be honest we did not write this socca stuffing recipe down, but it is a pretty forgiving recipe :)   You can season and use any vegetables or sauce you like! This is just what we did.

recipe header

Pure2raw Recipe: Gluten-free Vegetable Socca Stuffing

Ingredients:

  • 1 day old socca (we did a thin version so it would be crispy, a 1-1 ratio)
  • 2-4 beets
  • 1 bulb of fennel
  • 1 winter squash (we did blue hubbard)
  • Fresh rosemary, sage, thyme
  • coconut oil
  • cinnamon (we just sprinkled some in)
  • 3/4 cup carrot cheez sauce (could do 1 cup, depends how coated you want stuffing to be)

Directions:

Peel and chop veggies, toss in coconut oil with a handful of fresh spices. Roast in 350 degree oven, for about 20-30 minutes.  *This can be done a day before.

© 2010 Pure2raw

Rip socca into pieces.

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Add remaining ingredients into bowl.

DSC_0041 Fresh spices.

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Roasted Fennel.

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Roasted blue hubbard squash.

DSC_0047 Roasted beets.

Toss together with some cinnamon and carrot cheez sauce. Place into baking dish.

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Place back in oven for about 20 minutes, basically to re-heat everything up.

Or you can make this the day before, and place in 350 oven for about 30 minutes to warm up before serving.

Enjoy!

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We are already thinking of another version of this vegetable socca stuffin to do for Christmas!! So easy, and a crowd pleaser : ) Even the omnivores enjoy this!!

For another easy no bread stuffing check out our friend Katie’s bread-free stuffing.

Till next time,

Michelle

{ 24 comments… read them below or add one }

Chocolate-Covered Katie December 10, 2010 at 8:13 am

Awww girls, you are sooooo ohmigosh sweet!
Plus, I *just* found garbanzo bean flour yesterday!!! So I can FINALLY make this socca that the whole blogworld has been raving about! :)

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Pure2 December 10, 2010 at 9:10 am

Katie- Awesome! Let us know how you like socca!!

Little Bookworm December 10, 2010 at 8:47 am

Love the sound of this recipe! Hope you two are having a great day! :)

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Sarena (The Non-Dairy Queen) December 10, 2010 at 9:23 am

I love stuffing and dressing…oh and I LOVE chicpea flour. I will definitely give this a try!

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nelly December 10, 2010 at 9:33 am

oh my goodness…i want some of this now!

=)

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Nicole @ Geek Turned Athlete December 10, 2010 at 9:42 am

As always, your food looks amazing and mouthwatering. ;) I didn’t think you could make a stuffing out of socca, but I guess you can! haha

Are you two going to Fitbloggin this next year?

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Pure2 December 10, 2010 at 3:41 pm

Nicole – we are not sure about Fitbloggin yet.

natalie (the sweets life) December 10, 2010 at 10:38 am

That looks SO good! Such a great variation on traditional stuffing!

Have a good weekend :)

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Ela December 10, 2010 at 11:56 am

Thanks so much for sharing this – and I loved the little dialogue. Sounds scrumptious!
love
Ela

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Elise (Healing Cuisine) December 10, 2010 at 1:50 pm

Okay, so totally new to socca. have heard others blogging about it, too, but never looked into it til now. Def will be trying, love that it’s gluten and sugar free!

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Christine (The Raw Project) December 10, 2010 at 2:23 pm

This looks fabulous and possibly a perfect dish for one of our family holiday gatherings. Thanks! You know I’m a fan of socca now too. ;-)

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Lori December 10, 2010 at 3:49 pm

That seriously IS brilliant! I love this idea!! Ohhhhhh I have to make this.

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bitt of raw December 10, 2010 at 4:32 pm

So creative and so much easier than a lot of GF stuffing options.

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Krissy December 10, 2010 at 4:42 pm

My goodness! Your photography is absolutely stunning – I’d like to reach into my computer screen and eat this :) xoxo

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Laura December 10, 2010 at 5:43 pm

omigosh….you girls have me totally hooked on socca! I probably make it at least once a week now. I started making it in my cast iron skillet cuz it is much faster but I haven’t mastered flipping it ;) Thanks for sharing. <3

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Laura December 10, 2010 at 6:23 pm

PS. luv the new look of your blog

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Pure2 December 10, 2010 at 6:43 pm

Thanks Laura!! You are so sweet :) Glad you like socca as much as we do!! HUGS

Kate @ Green&Juicy December 10, 2010 at 6:59 pm

I laughed at “even the omnivores enjoy this!” – funny people’s reaction when they are treated to really delicious vege/raw foods :)
I’m left totally bewildered as to why I have not yet tried socca. Must rectify this asap.

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Averie (LoveVeggiesandYoga) December 10, 2010 at 7:12 pm

the stuffing looks GREAT! I adore beets and the colors in it are just lovely!

Enjoy your weekend! :)

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Katie December 10, 2010 at 7:57 pm

Reason # 17653 that I must make socca.

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Heather @ Get Healthy With Heather December 10, 2010 at 10:23 pm

Yum! What a fun and tasty way to make sure you get your socca for the day. Love the colorful veggies added in there too.

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GirlonRaw December 11, 2010 at 1:05 am

Darlings I don’t think I can ever hear that word socca (which incidentally I never heard of until your blog) now without thinking of you both. I keep reminding myself that I have to try this out, but keep forgetting. This will be a great recipe to make when if I make it back to Saudi in the Northern Hemisphere for Christmas (hot food in the southern hemisphere at Christmas isn’t really what we do!) Your recipes never cease to amaze and inspire me! Love you guys!

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Shelley December 11, 2010 at 10:39 am

this looks so good!

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hihorosie December 12, 2010 at 10:45 am

Genius! I love it! I love stuffing in just about any form and this would fit the bill. Thanks for sharing!

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