The Challenge: brunch!
The basket ingredients:
Butternut squash, popcorn, rosemary and apricot preserves.
Rosemary and Popcorn Flour Socca Brunch Sandwich with Apricot Glazed Tempeh
Here's what I did:
First I popped the corn in a small amount of olive oil. I added a sprig of rosemary to infuse the flavor a bit. Then I put the popped corn in the vitamix to make "flour".
It was very fluffy but I used half popcorn flour and half quinoa flake "flour" because it was too fluffy to work on it's own. I got the idea for tarts here: K's Veg Recipes. I mixed up the flours with salt, chopped rosemary, almond milk, apple cider vinegar, and water. I forgot the oil- but it still worked.
Tofu egg slice from this blog: weeklyveganmenu
Glazed tempeh - apricot preserves, Braggs, and a dash of liquid smoke. Fried in nonstick pan and added a little water to deglaze. This was sooo good!
I roasted the squash in the oven, but it wasn't a sweet squash- in fact it was more yellow than orange. So after they came out of the oven, I sauteed with some maple syrup.
Almost ready to put together- the sauce in the middle is hummus, sun dried tomato paste and a tiny tiny spoonful of Veganaise.
Assembled! Socca, sauce, tofu egg, butternut squash, glazed tempeh, arugula and socca top.