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Recipe: Farinata with Sun-Dried Tomatoes and Olives from Robin Robertson

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We’re happy to be hosting Robin Robertson for her Vegan Without Borders blog tour today! In her new book Robin Robertson shares her favorite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin’s all-time favorites. This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet, and food-loving vegans will delight at the dishes Robin places on her table at home.

In addition to sharing a recipe from the book with us today, Robin also has a chance for you to win a copy of Vegan Without Borders. Follow the instructions at the end of the post.

 

FarinatawithSunDriedTomatoesandOlives

Farinata with Sun-Dried Tomatoes and Olives

Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe.

Serves 6

 

Ingredients:

  • 1 cup water
  • 1 cup chickpea flour
  • 2 tablespoons plus 1 teaspoon olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons minced kalamata olives
  • 3 tablespoons minced sun-dried tomatoes

 

9781449447083Preparation:

In a mixing bowl, whisk together the water and chickpea flour until smooth. Add the oil, salt, a few grinds of pepper, olives, and tomatoes, and mix until well blended. Cover and set aside at room temperature for 1 hour.

Preheat the oven to 425°F. Oil a 12-inch pizza pan and heat in the oven until hot. Carefully remove the pan from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are golden brown, about 15 minutes. Cut into thin wedges and serve immediately.

Variation: Omit the olives and tomatoes from the batter and spread the baked farinata with a thin layer of pesto.

 

From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC.

 

Follow the instructions below for a chance to win a copy of Vegan Without Borders. U.S. residents only, please. Contest ends at midnight eastern time on Sunday, November 16th. Good luck!

 

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About Robin Robertson

Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan recipes, and Vegan Fire & Spice. Robin blogs at RobinRobertson.com.

Reader Interactions

Comments

  3. Sara says

    So hard to choose just one cuisine! Asian, Indian, Thai, Mexican…good flavors, good sauces are key!

  17. Maria Wolfe says

    Robin Robertson is the BEST cookbook author – I’ve never been disappointed with any of her recipes and I have tried a LOT!! Since my Mom is originally from Spain, I will say my favorite type of Global cuisine is Spanish – tapas, paella, etc.!!!

  20. Aaron B says

    I know it’s not really a cuisine but a bunch of different ones but Asian is generally my favorite since the flavors are so much different than most American foods. It can take a lot of unusual and hard to find ingredients though!

  21. Debbie G says

    I really love Thai curries! My husband is from Ecuador and I also love the peanut soup from there.

  24. Laura says

    I love chickpeas and just started to experiment with the actual flour. Will definitely try this recipe 🙂

  34. Dee Romesburg says

    My favorite global cuisine is Ethiopian because I can eat so many awesome things without meat!

  37. Nicollette D says

    I don’t know if I can choose a favorite but I certainly eat Indian more than anything else.

  38. Ann S says

    My favorite global cuisine to eat would have to be Indian, and to cook would be Mexican. Lately though I’ve been craving Ethiopian food. I’d love to learn to cook it.

  43. Gwen says

    My favorite global cuisine is Indian, but I’m always looking for new flavors to add to my dinner plate. “One-Dish Vegan” is my go-to cookbook, so I’m excited to check this new one out. Thanks!