Discover delicious gluten-free farinata pizza made with chickpeas! Experience the joy of experimenting and improvising with this versatile ingredient.
Delicious and Healthy Chickpea Pizza Crust Recipe!
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Chickpea Creativity: Farinata Pizza Reinvented!
hey welcome everyone again to another episode of the vegan good life with mioko and if you have been around and seen me enough you know that vegan good life means often times trying to create an aspirational lifestyle while making do and uh you know fudging things so.
Last week if you watched last week’s episode and you if you can tell by how I’m dressed the last week’s episode was actually filmed earlier today uh but it’s being posted next week or the following week I made a chocolate almond raspberry tort and from my old cookbook this very very old cookbook from three decades ago uh and it was a cake that I.
Used to serve at my restaurant and used to sell around the Bay Area in fact all over the country it was a glutenfree cake back before people were really gluten-free um but it required okada which is the pulp that it remains after you make soy milk or soybeans I didn’t have any so I substituted um and then I remembered oh my God you know I actually.
Have some chickpeas that I’ve been soaking in water and I was going to um cook the chickpeas and I thought what if I tried to make okar out of chickpeas what if I tried to make instead of soy milk chickpea milk so we’re going to give that a try today I’ve never done it before so we’ll see if we can get it to taste not beanie but I’m just going to.
Follow the recipe for the soy milk and the okata that I have right here in this old cookbook I’m going to sort of fudge the recipe there cuz I don’t think the chickpeas are quite like soybeans but we’ll sort of fudge it I’m going to drain them first this is one lound of chickpeas that I.
Soaked uh because I was going to just cook them up and I’m going to process them over here in my blender let me grab my blender my book says to add 2 and 1/2 cups of water for every cup of soaked soybeans however I know that soybeans contain slightly more than twice the amount of protein that chickpeas do and uh and so the coagulation is going to be.
Very very different uh in terms of if I were to try to make tofu out of this I’m going to add less water to compensate for the less protein so I’m going to start out with I think maybe we’ll do like one to one one: one ratio of chickpeas to uh water so I’m going to add two cups of water.
And we’ll do two cups of chickpeas soaked chickpeas you know I think I can add more to my blender so we’ll do another two cups and another two cups of water all right so basically it’s it’s a 1:1 ratio is what I’ve got all right so I’m going to pour my.
Slurry in here and we’re going to cook it because we want to get rid of that beanie flavor we want the bean to be safe and then I’m going to strain it and make the chickpea milk see what it tastes like if I don’t like it maybe I’ll make yogurt out of it who knows okay now I’ve got another two cups in here so I’m going to add two more cups.
Of water all right let’s take this over to the stove and bring it to a simmer so while my chickpea milk and slurry is coming to a simmer uh just give you a sneak peek into some more cheeses that I’m making so uh not quite ready yet but if you want.
To take a peek here as you can see these are cheeses that are becoming as you can see covered in white mold and this is what I call uh White Mountain Goat so these are made out of uh kind of the same base as the stinky one I just used different molds for that uh that one is a kind of a stinky cheese and this one will be.
Covered in the white mold in a couple more days it should be ready to move to the refrigerator I just want to give it a a crash course in a warmer temperature so that the uh penicilium candida mold grows it’s a fluffy go uh it’s a fluffy mold that white mold that you often see on cam bear Brie Etc and the black is a little bit of a activated charcoal that.
I added in order to uh bring the pH of the surface a little bit higher which encourages mold growth so this is beginning to ooh it’s getting very very thick which does not happen with soy milk so that is interesting uh so chickpeas are higher in carbohydrates lower in protein which would explain why it’s getting so thick oh my gosh okay so.
You learn something new every time you try it um wow look at that I bet I could make some kind of cheese out of this I got to get some fat in here though so I’m going to bring this to a boil I don’t know if it’s going to turn into milk it might need more water to compensate for the fact that it has so much more starch so I had six cups of.
Chickpeas and I added six cups of water I’m going to add four more cups of water and thin it out and I’m going to see if I can make a chickpea milk that is really delicious and not in flavor I also like the color it’s kind of yellow do you see that now remember we’re going to be straining out all the pulp and hopefully.
We’re going to be left with a chickpea milk that’s drinkable and delicious and creamy um and I think we can thin it out as long as I don’t end up getting big clumps in here so this is six cups of soaked chickpeas with 10 cups of water that’s what I’ve got right now I have to say it out loud so I remember all right this is still really.
Really thick so I’m probably going to have to dilute it with more water but my pot’s not any bigger so I think what I’m going to do is we’ll strain out the pulp and then I’ll add more water to thin it down to what a milk consistency would be this is really my the process that I go through as I’m trying to figure out new recipes is I just I just try stuff.
And sometimes I go why did I do that that was really stupid stupid and other times it’s like oh my God I knocked it out of the park so I’m looking at the temperature here it’s only about 150 so we want it a little higher um and it’s definitely getting thick um I hope as with soy milk I can separate the pulp um I’m thinking maybe I should have.
Separated the pulp uh by putting it through nut milk bag before I cooked it but I wanted cooked okada too cuz okata is a cooked product um otherwise it’s got you know all the stuff in it that the lectin and things that aren’t really great for your tummies so 155 I’m going to add two more cups of.
Water to this 12 cups to 6 cups of soaked uh cuz I still think it’s way too thick and I want to bring it to a boil it’s going to be hard at this consistency okay so I just did a little bit of research to find out time and temperature for killing.
Lectin and beans and it has to reach 212° or 100° Centigrade uh for 15 minutes so we’re not even there yet so it’s just getting thicker and thicker and thicker I think I need to dilute this even more so because of the starch content uh I need a lot more water than for making soy milk and I don’t know if this is going.
To work but we’re going to give it a try and I think it has to be thin enough that it can reach a boiling point 212° and then we need to simmer it for 15 minutes so I add another four cups so now we’re up to 16 cups of water to one pound of chickpeas now we’re at 208 212 211 depending on where it.
Is all right we’ll let that go for a few more minutes and then we’ll let it cool off and then I’m going to squeeze the milk out using a nutmilk bag and we’ll see how it is okay this is like chickpeas sludge I don’t know if I’m going to be able to milk these chickpeas but I’m going to turn it off I think it’s been uh cooking.
Boiling simmering for a very long time so I’m want to turn it off now and um after it cools I’ll see if I can strain it okay guys so this what I’m look you’re this is not a pizza it’s not paa it’s a paa pan but this is the chickpea sludge that I made I was trying to make chickpea milk in that other episode and uh it was so thick in the morning there.
Was no way I could milk it so I turned it into fata or SOA which is basically like a chickpea pancake uh I just mix in a little bit of seasoning some olive oil nutritional East um a little bit of chickpea flour I added it just to thicken up a little bit and then I baked it in here topped it with some tomato sauce I’m going to drizzle some cheese.
On it and then rebake it for the crowd up at the vineyard okay I’m getting this cast iron skillet this is my favorite pan I use this more than anything but I got my cast iron skillet hot and I’m going to cook these oyster mushrooms in here and I’m going to cook them without any oil in initially uh because it will help to char them it’s sort of like.
Barbecuing them um grilling them so I’m going to put these in here as soon as it gets really really hot so needs a couple of minutes I tend to rush when I make videos cuz I’m impatient so okay I can hear that sound that’s what I want these are going to go on top.
Of my fata pizza so we’ve got uh Rich from moose mountain is actually Celiac um and so he can’t have gluten I couldn’t make a pizza because of him I I have to figure out a gluten-free crust um and so I made a fata the pizza and the F not the pizza was also an accident because it’s actually that chickpea sludge that I made I was trying to make.
Chickpea milk and it turned into a sludge so I turned that into fata which is a chickpea pancake cake uh so that’s what we’re having today um because I didn’t want to waste I hate to waste so I turned it into a fata uh I had the big pot of sludge after it cooled I was going to milk it.
But it was just like oatmeal or cream of wheat so um I took that and I mix in some nutritional East some salt a little bit of olive oil and just a little bit of chickpea flour mix it all up and then I baked it and it turned into this really wonderful little uh chick pea pancake so that’s what we’re going to have for for lunch.
Today um but I’m going to top it with these mushrooms okay so there’s plenty of moisture I actually don’t need the oil um and they are going to Brown they’re going to be charred a little bit better because of the way I’m doing it yeah I’m going to add oil later actually and that’s going to kind of once they they kind of brown then I’m.
Going to add glit put oil on it it’ll glisten that way oh this looks good what is this it’s not pizza it’s a fata pizza so the other day I tried to make chickpea milk and it turned into a chickpea sludge so I turned it into a fata which is a chickpea pancake and I topped it with some tomato sauce some homemade.
Liquid mozzarella and now I’m going to top it with some sauteed mushrooms uh I’ve got some tops of various veggies that I pick from the garden little flowering vegetables yes Leia and we’re going to go up to the vineyard and enjoy this with the folks from moose Mountain Vineyard really focus on the three.
Prongs of Whole Food p p base and really just kind of make people think about what’s at the end of this and a lot of this is just planting seeds and it may be that there’s plenty of people there that are receptive but not ready but the seed has been planted and so just a couple more exposures to that could have that seed germinate and take off and.
Then finally we have another person that has been changed for the better
