Carrot Socca Cakes

Pick and roughly chop the parsley leaves. Peel and mince the garlic. Add chopped parsley, just half the minced garlic, garbanzo bean flour, hemp seeds, and ½ cup cold water to a large bowl and stir the batter. Grate carrots using the large side of a box grater. Add 2 cups grated carrot and a pinch of salt and pepper to the large bowl and mix the carrot socca batter.

Halve the lemon, juice one half, and divide the other half into wedges. Add remaining minced garlic, just 2 tsp lemon juice, Vegenaise, and a pinch of salt to a small bowl. Stir the aioli well. Drain and chop the roasted red peppers. Check the Kalamata olives, remove any pits, and roughly chop the olives. Add just 1 tsp lemon juice, chopped red peppers, and chopped olives to a medium bowl and stir the olive relish.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 6 portions of carrot socca batter to the skillet, each about ¼ cup. Flatten the batter using the bottom of the measuring cup. TIP: If necessary, work in batches to avoid overcrowding the skillet.

Cook the carrot socca cakes, undisturbed, until crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

Add almonds to a small saucepan over medium heat. Toast, shaking the pan frequently, until almonds are lightly toasted and fragrant, 2 to 3 minutes. Transfer toasted almonds to a plate. Return saucepan to heat with a few inches of salted water and bring to a boil.

Add green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain and return to the saucepan, off heat. Add toasted almonds and a pinch of salt and pepper to the cooked green beans. Divide the carrot socca cakes between plates and add green beans almondine on the side. Drizzle with aioli and serve with olive relish and lemon wedges. Tuck in!