Tal Ronnen, the vegan chef of LA's Crossroads restaurant, went to my culinary school (woo! Natural Gourmet Institute pride!), so of course I had to pick up his latest cookbook ($21) and tackle one of his gourmet recipes. This butternut squash farinata caught my eye. I had never heard of farinata, but it's basically like a dense vegan frittata made from protein-rich chickpea flour. Don't let the long recipe discourage you — everything is really easy to make and, best of all, can be made ahead of time.
I was concerned the farinata would be like a bland polenta slab, but the butternut squash and shallot caramelize on the edges of the farinata, giving it enough textural and flavor contrast to keep you going back bite after bite. The true star of this dish is the pomegranate vinaigrette, which has officially become my favorite Fall salad dressing. Pomegranate syrup, a must for the recipe, is at once powerfully tart and umami-rich. You'll definitely want to serve the dressing on the side, so you can drizzle a few extra tablespoons over the farinata. Just writing about this dish makes me anxious to whip it up again (probably tonight since the craving is intense), which means this recipe is sure to become a staple at your Thanksgiving table, especially if you or a loved one are vegan/vegetarian.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.
To prepare the farinata: Whisk together the flour and water in a mixing bowl until smooth and free of lumps. Add 3 tablespoons of the oil, the thyme, parsley, salt, and pepper and whisk until the mixture is the consistency of pancake batter. Cover and let the batter stand for at least 1 hour at room temperature, or up to 2 hours if you have the time.
When ready to bake the farinata, preheat the oven to 425°F.
Whisk the batter again to bring it back together. Put a 10-inch cast-iron or other heavy ovenproof skillet over medium heat and add the butter substitute and the remaining 2 tablespoons oil, swirling the pan to coat. When all the butter substitute has melted, add the squash and shallot and cook, stirring, until soft, about 4 minutes. Season with salt and pepper.
To make the vinaigrette: Whisk together the pomegranate molasses, shallot, and lemon zest and juice in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint, parsley, and pomegranate seeds. This sweet-tangy vinaigrette marries well with peppery greens like dandelion. Leftovers will keep for 4 days covered in the refrigerator.
To serve: Flip the farinata onto a cutting board and cut into 8 wedges.
Combine the arugula and farro in a mixing bowl. Drizzle with the vinaigrette, season with salt and pepper, and toss gently with your hands.
Place a wedge of farinata in the center of each salad plate. Top with the salad, making sure to distribute the pomegranate seeds evenly. Spoon any extra vinaigrette on top so it soaks into the farinata.