A Kind Kitchen
  • HOME
  • ABOUT

A Kind Kitchen

  • HOME
  • ABOUT
BreakfastLunch

Roasted tomato, olive and mozzarella farinata

by laurenburks125 December 30, 2018

Given the rest of my recipes, it should come as no surprise that I LOVE a sweet breakfast. Granola, porridge, parfaits and even the occasional slice of chocolate cake. My cakes are made from plants, okay?

However, from time to time, I love a savory start to the day. Inspired by a chickpea quiche I ate on my latest trip to LA, I went on the hunt for similar recipes. I came across a farinata, which I had never heard of. Turns out, it’s an Italian chickpea pancake topped with delicious spices. Here, I’ve made it a bit thicker and added a few fillings. It’s a farinata / fritata hybrid, if you will. With less than 10 ingredients and 5 steps, this recipe is as simple as it is satisfying. So let’s get to it!

For my first go, I decided on fail safe Italian ingredients – tomatoes, olives and Miyoko’s vegan mozzarella. Do you know Miyoko? I used to avoid vegan butter and cheese all together because, frankly, most of them taste like plastic. Then I met Miyoko’s. This Californian vegan creamery boasts butters, cheeses and spreads that are so similar to their traditional counterparts, it’s uncanny. This was my first time using her mozzarella and it did not disappoint. It slices, melts and tastes just like the real thing.

This recipe can be summarized as: prep batter, slice ingredients, combine and bake. Two tips for this particular batch. Let your batter rest! This is an important step . If you’re using tomatoes, make sure to roast them first. This will remove any residual moisture so that you don’t end up with a watery final product. It also makes them tangy and delicious!

The best part of this dish is it’s versatility – you can fill it with whatever fresh produce and spices you have on hand. Mushrooms? Delicious. Squash? Brilliant. You really can’t go wrong – just be sure to finely chop the vegetables and sauté for a few minutes in your cast iron before pouring in your batter.

Enjoy!

Print Recipe

Roasted Tomato, Olive & Mozzarella Farinata

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8

Ingredients

  • 1.5 cups chickpea (garbanzo bean) flour
  • 2 cups water
  • 4 tbsp olive oil
  • 1.5 tsp dried basil
  • 1.5 tsp kosher salt
  • 1 tsp pepper
  • 1.5 cups cherry tomatoes
  • 1 cup kalamata olives sliced
  • 6 oz Miyokos vegan mozzarella sliced

Instructions

  • Whisk together chickpea flour and water until smooth. Add olive oil, salt, pepper and basil. Let the batter rest for at least a few hours at room temperature. I always opt to do this the night before so that it’s ready to bake when I wake up!
  • Preheat the oven to 425 degrees. Coat your cherry tomatoes in 1 tbsp olive oil and sprinkle with salt. Roast for 15 minutes, until they are charred and slightly deflated. This helps remove the moisture so that you don’t end up with a watery farinata!
  • Once the tomatoes are finished, combine with mozzarella and olives in a 10″ castiron. Pour the chickpea batter over the fillings.
  • Bake for 30 minutes. The edges should be slightly browned and completely cooked.

0 comment
0
FacebookPinterestEmail
previous post
Nordic Pear Porridge
next post
Best Ever Gluten-Free Vegan Chocolate Cake

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

WELCOME!

WELCOME!

My first word was eat, my favorite place is the grocery store and my version of the Superbowl is cracking open a new cookbook. Here, you'll find delicious recipes that are kind to your body, animals and the planet.

Categories

  • Breakfast
  • Lunch
  • Sweets

A FEW KIND WORDS

 

Carry out a random act of kindness, no expectation of reward, safe in the knowledge that one day someone might do the same for you

PRINCESS DIANA

FOLLOW ALONG!

Unable to communicate with Instagram.

2019 AKINDKITCHEN.COM