This farinata recipe is vegan, gluten free, dairy free, healthy and delicious! Farinata is a thin pancake made with chickpea flour and olive oil. This farinata recipe is topped with wild mushrooms and garlic aioli.
Earlier today, I posted a cookbook review of The Fresh Vegan Kitchen by David and Charlotte Bailey, and here’s the recipe for Farinata with Wild Mushrooms and Garlic Aioli that goes along with my cookbook review. Their cookbook contains an amazing collection of vegan recipes, and it will inspire you to make new and exciting recipes with ingredients you’ve probably never used before.
David and Charlotte run a delicious vegan food truck in London, where there’s always a queue of people waiting to buy their signature Buddha Bowl. While I am a die hard fan of their Buddha Bowl (and the recipe for it is in their cookbook), I chose to make their farinata recipe today: Farinata with Wild Mushrooms and Garlic Aioli. I had never tried (or heard of) farinata before and was curious. Farinata is a thin unleavened pancake that is made out of chickpea flour, and it is vegan, gluten free and dairy free. It’s typically cooked in a wood-burning oven, but this version is made in a frying pan on the stovetop.
But before we get to the farinata recipe, I chatted with authors David and Charlotte Bailey and asked them a bit about mornings on their worktop. Here’s a little peak into their daily morning routines!
Good Morning David and Charlotte! What Are Mornings On Your Worktop Like?
Do you eat breakfast every morning?
We always try to but depends on how late we’re running!
Do you eat breakfast before or after you brush your teeth?
No fixed routine!
How do you take your coffee?
Porridge: What do you put on top of it?
One of our favourites! Bananas, blueberries, maple syrup and omega seed sprinkle! And we love making it with millet flakes.
What is your favorite thing to eat for breakfast?
See above! But scrambled tofu on sourdough another big favourite or vegan pancakes piled with berries and maple syrup.
And now onto their delicious farinata recipe: Farinata with Wild Mushrooms and Garlic Aioli. You can learn more about David and Charlotte in my cookbook review of The Fresh Vegan Kitchen. Don’t forget to enter into the raffle for your own free copy of The Fresh Vegan Kitchen too. I’m sending it to you wherever you live (worldwide), so if you don’t live in London, it’s your chance to get a taste of the London food scene. Enjoy their farinata recipe!
Farinata Recipe with Wild Mushrooms and Garlic Aioli (Vegan, GF, Dairy-free)
For the farinata
- 1 1/3 cups water
- 3/4 cup extra-virgin olive oil (plus a little extra for cooking)
- 1 cup chickpea flour (gram flour)
- 3 tablespoon chopped fresh rosemary leaves
- salt and pepper - to taste
For the filling
- 2 tablespoons olive oil
- 1/2 medium onion - finely chopped
- 2 garlic cloves - finely chopped
- 2 cups wild mushrooms (I used chanterelle; David and Charlotte suggest porcini) - sliced
- 2 cups button mushrooms - sliced
- salt and pepper - to taste
- 1/2 bunch fresh flat-leaf parsley - chopped, plus extra to garnish
For the rest
- 1 2/3 cups cherry tomatoes on the vine
- olive oil
- 4 handfuls arugula (rocket)
- 1 teaspoon smoked paprika
- 1 batch Aioli (see below)
For the Aioli (make the aioli first)
- 1 garlic bulb
- a drizzle of olive oil
- 2/3 cup vegan mayonnaise
- 10 strands of saffron - soaked in 2 tablespoons of water
Put all the batter ingredients in a blender and combine for about 30 seconds on fast until smooth - don't worry if there are a few bubbles. Set aside to rest for about 30 minutes.
To make the filling, heat the olive oil in the pan, then add the onion and garlic and saute for a couple of minutes on high heat. Add the mushrooms and seasoning and continue to saute for a further 4-5 minutes. Finish off with the chopped parsley and set aside.
Meanwhile, preheat the oven to 400°F/200°C. Put the cherry tomatoes on a baking sheet with a drizzle of olive oil and some salt and pepper and roast for about 10 minutes until nicely coloured. [It took my tomatoes about 20 minutes to brown.]
Heat a little olive oil in a frying pan over medium heat. Pour one-quarter of the batter into the pan and swirl round to cover the base. Fry for a few minutes until golden, then flip over and fry the other side. Remove from the pan and keep warm while you repeat with the remaining batter. [I used medium-high heat and cooked each side for about 4-5 minutes. Make sure you use a non-stick pan or enough oil to prevent the batter from sticking.]
Place the farinata on individual plates, spoon the mushroom filling on top, then fold over to cover. Sprinkle with a little paprika. Serve with the roasted tomatoes, some arugula (rocket) and a spoonful of Aioli.
To make the Aioli
Preheat the oven to 350°F/180°C. Cut the garlic bulb in half horizontally, drizzle it generously with olive oil and put it on a baking sheet to roast for about 15 minutes. Remove the garlic cloves from their shells - they should just fall out - and crush in a pestle and mortar. Put the vegan mayonnaise in a bowl and mix in the roasted garlic, saffron strands and their soaking water, and mix to form a thick sauce. The aioli can be stored in the fridge for 4-6 days.
The notes in brackets are my own additions. This recipe is reprinted with permission from Pavilion Books.
P.S. If you love those dishes I used in the photo as much as I do, they were kindly provided by Falcon Enamelware.