I completed the OCMD Island to Island Half Marathon yesterday! YAY! In honor of this recent accomplishment, I am sharing my Eastern Shore Socca Crepe recipe!
Back before I went vegan, one of my favorite breakfast joints in Ocean City, MD was Bad Monkey off Coastal Highway near 59th Street where I would get the Jumbo Lump Crab and Provolone Omelette, add Asparagus. This is my veganized, healthier, and even more delicious version, if I do say so myself.
Brief story from Saturday… As my boyfriend Matt drove me to the race, I sat in the passenger seat guzzling down a matcha latte, overnight oats, and blueberries. It felt odd to be eating so much before 6am, but I persisted as I knew I would need the fuel to sustain me through the 13 miles. We arrived to Assateague Island giving myself just enough time to visit the ocean and stretch properly before the race began at 7am. I wore my favorite Athleta pants with the pocket to hold my phone (obsessed) and I listened through headphones to a dope Rock my Run playlist the entire way to the finish line. I felt strong and wore a smile as I ran and jammed out. There were times during the race when it felt like my mind was floating over my body. Major runners high. Finished with a time of 2:22, lots of water, a banana, and a Vega Sport Performance Chocolate Shake. After the race, Matt and I rested on the beach and then went back home to north Ocean City to rest and eat some more. It was such a lovely experience. Okay, now back to the recipe…
When prepared correctly, hearts of palm is a dead ringer for crab meat. DELICIOUS! Melty butter and old bay accompany the hearts of palm. Stuff in a socca crepe, add roasted asparagus, fresh grape tomatoes, and top with a drizzle of truffled garlic cream sauce…I call that BRUNCH GAME STRONG!
Eastern Shore Socca Crepe
Ingredients
- 1/2 cup garbanzo bean flour
- 1 cup water or vegetable broth
- 1 teaspoon coconut oil
- 1/2 teaspoon salt each
- 1/4 teaspoon pepper
- 1 cup raw cashews
- 1 tablespoon truffle oil optional
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1 can hearts of palm
- 1 tablespoon vegan butter
- 2 teaspoons old bay seasoning
- 1 teaspoon lemon juice
- asparagus
- grape tomatoes
Instructions
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Start by preheating the oven to 400 degrees Fahrenheit. Roast the asparagus for about 20 minutes.
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Next, prep the truffled garlic cream sauce by blending the raw cashews, 1/2 cup of water, truffle oil, nutritional yeast, garlic powder, and 1/4 teaspoon salt on high until smooth. You could simply spoon this cream over the dish, or to refine a step further run the cream sauce through a mesh strainer into a squeeze bottle for easy drizzling.
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Next, prepare the hearts of palm. Run a fork through the hearts of palm length wise, then using a knife chop into smaller pieces. Coat with melted butter and old bay seasoning.
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Next, prepare the socca crepe batter. Mix the garbanzo bean flour with 1/2 cup of water or vegetable broth, coconut oil, 1/4 teaspoon salt and pepper.
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Grease a nonstick pan and heat over medium heat on the stove. Take a 1/2 cup measuring cup and spoon the batter into the pan. Once the crepe is ready to be flipped the sides will have pulled off the edges.
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After the crepe is cooked through on each side, add the hearts of palm, asparagus, and tomatoes to the inside and flip the crepe over to cover. Drizzle with the cream sauce, maybe top with some avocado, some chopped fresh chives, and serve with a side of more roasted asparagus. YUM!
