1 cup Garbanzo Bean Flor
1 cup filtered water
2 tablespoons olive oil or coconut oil
1/2 teaspoon sea salt

This recipe was inspired by @pure2raw.  Preheat oven to 400 degree.  Put all ingredients in the blender and blend until smooth.  Put 1 tablespoon coconut oil in a cast iron skillet and place skillet it oven until oil melts.  Pour socca batter in skillet and bake for 35-40 minutes.  I like the edges of my socca to be crispy so I leave it in for 45 minutes.  Drizzle with olive oil and enjoy immediately!!!

VeRAWnica's House Dressing
3/4c Olive Oil
1/2c lemon juice
3T agave
2-3 cloves of garlic(pressed)
1T sea salt

Put all ingredients in Mason Jar and shake well...Enjoy!!!

This dressing can be used alone on kale salad or can be used on marinated veggies.  Also can add additional ingredients to your liking. Do not store in the refrigerator.  Will keep for about 7 days.

VeRAWnica's Tahini Dressing
1/3 cup Tahini
1/3 cup fresh squeezed lemon juice
2 cloves garlic
2 tbsp Nama Shoyu
1 tbsp Agave
4-5 tbsp filtered water(more for thinner dressing)
Place all ingredients in blender and blend until smooth.

VeRAWnica Toasted Sesame Dressing
1/3c Amino
2T Toasted Sesame Oil
4T Nooch
1T Agave
3/4c Olive oil
Place in air tight container and shake shake shake!  Delicious on Spinach salads!

Cashew Sour Cream
1c cashews(soaked)
1/2-3/4c water
1/2t sea salt
1-2t ACV
1 small lemon juiced
Place all ingredients in belnder and blend until smooth.  Store in air tight container in fridge for 1 week.

"Nacho" Cheeze
2c cashews soaked
1/4c amino
1/4c water
1/2c Nooch
1c red pepper chopped
crushed red pepper to taste
1/2 orange
Place all ingredients in blender and blend until smooth.  Store in air tight container in fridge for up to 1 week.

Cashew Cream
1c cashews soaked
1/4-1/2c water(adjust to your desired consistency)
2-4T Agave
1t Vanilla
Dash of Salt
Place all ingredients in blender and blend until smooth and creamy.

Pie Crust
2c almond flour
2c dates
1/2c coconut flakes
Process in food processor until combined.

Chocolate Pie filling
8 soaked dates
1/2c agave
3 avocados
3/4c cacao
1/2c water
2T coconut oil melted
Process dates and agave until smooth, add avocados, cacao, coconut oil and water and process until smooth and creamy.  Add to pie crust.  Chill 2hrs before serving.