Vegan Sustainability Magazine - Autumn 2015
A free, online, quarterly magazine for vegans and non-vegans worldwide who are interested in the environment and sustainability.
A free, online, quarterly magazine for vegans and non-vegans worldwide who are interested in the environment and sustainability.
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Recipes<br />
Farinata<br />
Farinata or Socca depending on whether you sit on the Italian or French side of the border is a savoury pancake<br />
made with chickpea flour. At its simplest it is made with just flour, salt, rosemary and water, or you can<br />
turn it into a complete meal by adding scallions, parsley and spinach.<br />
Ingredients:<br />
1½ cups chickpea flour (sometimes called gram or besan);<br />
2½ cups water;<br />
4-5 large spinach or swiss chard leaves, finely sliced;<br />
1 large sprig fresh Rosemary, chopped, or 1 tsp dried;<br />
2 Tbsp fresh Parsley, chopped;<br />
2-3 scallions, sliced fine;<br />
Oil for coating pan;<br />
Large pinch salt.<br />
Directions:<br />
1. Place flour, salt and water into a medium sized bowl and<br />
whisk to form a thin batter.<br />
2. Leave the batter to sit, covered, on your counter for 4 hours or<br />
overnight.<br />
3. Add in the rest of the ingredients.<br />
4. Heat a 10-12 inch cast iron frying pan over low-medium heat.<br />
Coat pan lightly with oil, and add a third of the batter to the<br />
pan. Turn the pan to ensure that it is evenly coated with batter.<br />
5. Cook the pancake until the batter has set all the way through,<br />
then gently turn over, to finish cooking on the other side (may<br />
need some more oil at this stage).<br />
6. Put the pancake on a paper towel lined plate.<br />
7. Continue cooking the rest of the pancakes.<br />
Photo by Helen Prout<br />
Best eaten hot. Any leftover batter can be kept in the fridge until<br />
needed.<br />
(Recipe by Helen Prout)<br />
Photo by Helen Prout<br />
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