Recipes

YumUniverse for Meatless Monday: Tomato, Onion & Kale Pesto Farinata.

Print Friendly and PDF YumUniverse for Meatless Monday: Tomato, Onion & Kale Pesto Farinata.

Here’s a recipe that comes together incredibly quickly - but you  need to start making it the day before you want to eat it. 

I know that sounds contradictory - but please stick with me!

There are two super-quick, super-easy steps that take less than 5 minutes - and you need to do them on, say, Monday, if you want to eat this dish on Tuesday.

Please don’t freak out.

The two ‘night-before’ steps are:

1. Start soaking the walnuts for the pesto.

2. Mix the flour and water  for the ‘crust’ in a bowl and leave it to sit. 

That’s not so bad, right?

Consider it an opportunity to practice Planning In Advance!

If you can do those two steps ahead of time, you will be GOLDEN come dinner the next day. 

You’ll also have a very healthy pizza-esqe recipe that’s nutrient rich, high in fiber, high in protein - and free from dairy and cholesterol! That’s certainly worth planning for, isn’t it?

Bon appétit!

-Nicole

Take It Away, Chef Heather…

Heather_Crosby_

I couldn’t be more excited to share this recipe with you today—what a breakthrough. I feel like I have been working on a gluten-free pizza crust for years now—trying to find the right texture without processed flours, starches and xanthan gum. It is NOT easy. I am close though, but until then, you all can get your pizza fix with this gluten-free Tomato, Onion & Kale Pesto Farinata!

Tomato, Onion & Kale Pesto Farinata

Tomato_Onion_Kale_Farinata_Main-508x384

You may be familiar with my recipes for other chickpea flatbreads (pumpkin or herbed) under the name “socca.” So, just to clarify, “socca” is what the French call chickpea flatbread, and “farinata” is what the Italians call it. No matter the title, it’s incredibly easy to prepare and tastes so rich and delicious, I encourage you to serve it to all the plant-based skeptics in your life.

Tools:

Blender or food processor

9″-10″ glass pie dish

Whisk

Chef’s knife

Large glass bowl

Mandoline (optional)

Dish towel or cheesecloth

Spoon

Ingredients:

Try to buy everything organic. Here’s why.

1/2 batch of Walnut & Kale Pesto (note from Nicole: Don’t freak out. This is super-easy and quick to make)

1/2 red onion

1/2 small tomato

1 cup chickpea flour*

1 cup pure water

1/4 tsp fine ground sea salt

Unrefined virgin coconut oil

Fresh cracked pepper (optional)

*you can sub garbanzo/fava flour if that’s all you can find.

Let’s get started.

In a glass bowl, whisk together chickpea flour and water. Cover with a clean dish towel and let it sit for at least 4 hours. I like to let it sit on the counter overnight (8-10 hours) because the batter starts to ferment a bit and lends a tasty “sourness” to the dough like my Injera recipe.

Using a mandoline, or a Chef’s knife, slice some onion very thinly. Using a knife, do the same with your tomato.

Tomato_Onion_Kale_Farinata_sliced

Whisk your batter again (after it sits for hours, you want to just mix it up again) and add 1/4 tsp sea salt.

Tomato_Onion_Kale_Farinata_whisk

Take a dollop of coconut oil and coat the entire inside of the pie pan—use your fingers, a silicone spatula or a paper towel. I always use fingers because you can rub the extra coconut oil into your skin—its great for you.

Preheat oven to 450°F.

If you haven’t already, prepare your pesto. Don’t forget to soak your walnuts the night before.

Walnut_Kale_Pesto_Main1

Take your greased pan and place it in the oven for 5 minutes to fire up and get really hot. After 5 minutes, remove and fill with batter immediately. It may sizzle a bit.

Reset oven temp to 350°F.

Using a spoon, place 3-4 large dollops of pesto into your batter…

Tomato_Onion_Kale_Farinata_dollops

Give it a swirl.

Tomato_Onion_Kale_Farinata_swirl

Layer with sliced onion…

Tomato_Onion_Kale_Farinata_onions

… some tomato and maybe more onion. Top with fresh cracked pepper.

Tomato_Onion_Kale_Farinata_unbaked

Bake for 25-30 minutes. Remove and allow to cool to a warm temperature.

Slice and serve!

Tomato_Onion_-Kale_-Pesto_Farinata_enjoy

Store in an airtight glass container in the fridge for up to one week. Reheat on a parchment-lined baking sheet in the oven until warm.

Tip: make sure that you let your farinata cool until the center “sets”—it may be a bit gooey enjoyed directly out of the oven. It will firm up though. I usually like it best on day two reheated in the oven.

About YumUniverse:

Founded by master whole food, plant-based recipe developer and T. Colin Campbell certified plant-based health coach, Heather Crosby, YumUniverse is dedicated to being the ultimate homebase for anyone interested in incorporating creative, clean, plant-based foods into their diet. YumUniverse provides healthful options, incredible resources and infinite inspiration for curious and dedicated people.