V.K.Rees Photography

I don’t know about you guys, but I have about 10 dishes that I rotate and make over and over. Mostly because I get lazy – but also because this one is cheap, healthy, and delicious.

What you’ll need:

• Half of a medium-sized, red cabbage
• 2 tbs tahini (32g)
• 2 tbs agave nectar (21g)
• 2 tbs tamari (or soy sauce)
• 1/2 garlic clove, minced (optional)
• 1/2 tsp red pepper flakes (optional)

1. Wash and roughly chop half of the cabbage, set aside
2. In a small bowl, mix together the agave nectar, tamari, and tahini (and the garlic and pepper flakes if you want)
3. Pour the tahini sauce on the cabbage & stir until the cabbage is coated in the dressing
4. Much on it

I eat the whole thing. For some, this might be enough for two…

Amy is so awesome; not only is she an amazing actress, she did her own hair and makeup for these photos! All of the gorgeous clothes and accessories you see belong to her; no stylist needed. She is just one talented lady.

No, no, no. This is not becoming a food blog. It is still a photography blog. I just love food photography so lately I have been making a lot of food to photograph. Why not share the recipe while I am at it?

Socca is a delicious, vegan, gluten free, french (I think?) pancake. It is made by grilling or baking a batter of chickpea flour, water, salt, and oil. I like mine grilled and with a bit of minced garlic. You can find chickpea flour in a lot of stores, or, if you have a coffee grinder, you can make your own flour by grinding up uncooked chickpeas.

1.  Combine the ingredients below (add or subtract water until you have the consistency of pancake batter)

• 1/4 cup garbanzo bean flour
• 1/2 cup water
• pinch or two of sea salt
• 1 tbsp oil

2. Heat up 2 Tbs of oil in a 10″ skillet and pour the batter in.
3. Once the batter starts to bubble, flip the socca over

Pure To Raw has some amazing socca recipes that are definitely worth checking out.