Chickpea Crêpe (Farinata) with Mushrooms and Artichokes

Yes, you’re in the right place, this is the North Face Whistler Half Marathon blog. You thought you were just going to get posts about running out of this place? Not while I’m around. This week we’re talking about food and I am sharing a recipe.

Now, food blogger I am not, but I do spend a lot of time in the kitchen. And on websites looking for vegan recipes that will be enjoyable eating experiences for my family of four, two and a half of whom still eat meat (my four and a half year old claims to not eat meat but then asks for pepperoni on her pizza). I make it sound like it’s a difficult endeavour, but really there are a lot of real food bloggers out there who have done all the hard work for me and I am so.glad.they.do because wow have we been eating some yummy food at our house!

Last week I happened upon this recipe by Kris Carr author of Crazy, Sexy Kitchen and subject of the inspirational documentary Crazy, Sexy Cancer. It piqued my interest because my husband is a huge fan of breakfast (read: dessert/sweet) crêpes and this took that love and put in into a savoury, dinner dish. It’s also vegan (yay!) and gluten free. You need to soak the cashews for a few hours in advance of putting the whole thing together, but otherwise from start to finish this was on the table in an hour.

Chickpea Crêpe (Farinata) with Mushrooms and Artichokes

Ingredients

Artichoke Aioli
  • 1 cup raw cashews, soaked in water for 4 or more hours to soften
  • 1/8 cup water, to blend
  • 1 tablespoon olive oil (I used grape seed)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 1/4 teaspoons lemon juice
  • 1 1/2 teaspoons agave
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/4 cup jarred artichoke hearts, coarsely chopped
  • 2 tablespoons chopped tarragon (left this out as we didn’t have any)
  • 2 tablespoons chopped parsley
  • 1 1/2 tablespoons minced shallot
  • 1 tablespoon lemon zest
Farinata Batter
  • 1 1/2 cups water
  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 1/3 cups chickpea flour (you can make chickpea flour by processing dried chickpeas in your high speed blender, or hit the grocery store in search of Bob’s Red Mill Garbanzo and Fava Flour )
  • 2 tablespoons chopped fresh rosemary
Roasted Tomatoes
  • 8 ounces cherry tomatoes (on-the-vine is best)
  • 3 sprigs fresh thyme
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Mushrooms
  • 2 tablespoons Earth Balance or other vegan butter
  • 1 1/2 cups loosely packed wild mushrooms, preferably chanterelles, or baby bellas
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh chives
1. Prepare Artichoke Aioli: In a high-speed blender (I used animmersion blender), blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thick, mayo-type consistency. Move mixture to bowl and whisk in artichoke hearts, tarragon, parsley, shallots, and lemon zest.
2. Preheat the oven to 300°F.
3. Prepare Farinata Batter: In a blender (I mixed by hand), combine water with the oil, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of pancake batter. Lastly add the fresh rosemary and pulse, to ensure there are pieces of rosemary scattered in the batter. Set aside.
4. Prepare Roasted Tomatoes: Put the tomatoes and thyme on a baking dish and drizzle with a bit of oil. Season with salt and pepper to taste, and toss to lightly coat the tomatoes. Roast in oven for about 10 minutes, until the tomato skins crack.
5. Prepare Mushrooms: Place a large sauté pan over medium heat. Melt the vegan butter, being careful not to let it burn. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Gently stir in the chives and remove from the heat.
6. Prepare Farinata: Place a crêpe pan or griddle over medium heat and add enough vegan butter to lightly coat the bottom. Ladle about 3/4 cup of the Farinata Batter into the center of the pan. Tilt the pan to spread the batter into a thin circle. The crêpe should be thinner than a pancake in order to be able to fold it later. Cook until golden brown on the bottom, about 3 to 4 minutes, then flip it over and brown the other side. Set aside on a plate and cover to keep warm while you cook the remaining crêpes, using the rest of the batter and more vegan butter as necessary. Remember when making crêpes, it’s very common for the first one or two to not turn out so well while the pan is heating to the right temperature.
7. Serve: Cover half of each crêpe with a heaping spoonful of the Mushrooms, drizzle with 2 tablespoons of the Artichoke Aioli, and then fold it closed. Garnish with a dollop of Artichoke Aioli, some Roasted Tomatoes, and freshly ground black pepper. Serve immediately.

I bet this would make a perfect post-long run (or race) recovery meal either served at brunch or dinner that night. Small portions will fill bellies, but I got seven crêpes out of this recipe with my medium sized pan and we were all stuffed.

Bon Appétit!

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