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Veggie Inspirations from the Yogic Chef
including recipes for "Ceci" and "Farinata"

by Adam Keen of www.imKeenon.co.uk

Last time I was in Italy visiting my girlfriends’ family, I was presented on arrival with a fantastic dinner celebrating a particular Saints’ day. I must recount some of it in detail; to any food lover it was spectacular. Freshly baked Focaccia bread combined with various ant-pasti – fresh, marinated vegetables to form the starter, home-made Spinach, pine-nut and ricotta ravioli followed, then there was “Ceci”, a dish of chickpea flour which is boiled, set in the fridge until it turns into hard, chip-like things, and then dressed with Olive Oil, , a perfect example of the classic “Frittata” – in Italy this is virtually all vegetables, using egg just to set them into a moist cake, and amongst numerous other dishes, a plate of delicate slivers of Proscutto, and a freshly roasted Partridge.

Being a Vegetarian for the best part of ten years now, as a reflex reaction I politely declined the meat, which seemed accepted in a puzzled kind of way, but I found myself wondering at what had become my own instinctual reaction. At first I was surprised at my uncertainty over whether to eat the meat offered. I had never felt this previously, having always argued that there are so many other great things to eat, so why turn to something, meat, that is enjoyed at the expense of another sentient beings’ life. No further argument was needed to convince me, it was simply not necessary to kill for our own eating enjoyment. However, what disturbed me at that dinner was that my opinion had become unconscious and rigid, a habit, and like all habits; unthinking, and maybe not fitting for this occasion? I had unconsciously taken the decision not to participate in a great honour of this festival day, the meat dishes being much revered at the table, as well as being well sourced from the surrounding small holding of local people where the animals seemed to enjoy a good life of relative freedom. Not only that, but no part of the animal was wasted, all parts being preserved and stored, and very much appreciated by the diners. Was this not a different situation to the intensively farmed meat-trade back in the UK?

I became a Vegetarian in my first year of University, widely due to the zealous efforts of my Indian girlfriend of the time, a great cook, and a life-long vegetarian due to religious and cultural beliefs. At first, like so many others, I could not believe that I would be sustained and satiated by a non-meat dinner, but, as I had left home without even being able to boil an egg, I used to sneak a quick bacon sandwich, and then pop over to her place for an Indian Feast. I was a student of philosophy though, and so I soon abandoned my flippancy to what are weighty rational arguments for abstaining from the bacon. My belief is that “Moral Imperatives”; guidelines on how to live our lives ethically, can only come from ourselves, unless we admit the presence of a God outside us (which I don’t).

That withstanding, if we are truly aware of our actions and their repercussions, being essentially compassionate beings who don’t want to hurt or be hurt (this point is debatable, but I feel it so). Thus our moral judgements can all be said to originate from the idea; when “healthy” we all choose the path of least suffering for those around us, both people and animals. It is only when we are not present with ourselves, our thoughts and feelings that we are able to take actions to the contrary. In shutting down to ourselves due to our own hurts we become numb to the pain we may cause to others, hence eating burgers without a second thought to the actual process of the death of the cow we are eating.

But that means constantly going back into ourselves and finding what feels right to us. In each and every situation, making that vital connection with our emotional lives.

So what now? I remember vividly that afternoon stuck at a true Italian-style banquet with ten merry in-laws feeling rather confused over what may be perceived as my rather over-discriminative eating habits… On that occasion, I didn’t eat the Partridge, and I haven’t eaten meat since, but it did give me pause for thought. I had a set view of myself as a Vegetarian, and within that, surely there were also feelings of superiority for my “noble path”. I was unsettled by the self that was tempted by the meat emerging, but it was what I would call “a very alive and real experience”, and allowing the uncomfortable idea to be present I feel more conviction now for my own path, but also more understanding towards others who do not follow the same ideal.

Recipes with Chickpea Flour

At first it might not sound all that appetising to centre your dinner around a bag of flour, but I promise you that as well as being extraordinarily cheap, these dishes are absolutely delicious, and easy to make. “Ceci” as it is know in Italy is a staple of North-Italian cuisine, especially in the province of Liguria where the legume has been easily cultivated since Roman times. Health wise, it is also extraordinarily nutritious, being a great source of protein for those not attaining it from meat.

“Ceci”

Bring 250ml stock, or water to the Boil, add in a slow and steady stream add 400 grams of Chickpea flour, then lower the temperature and stir constantly for fifteen minutes until thickened. Pour into a shallow, oiled container and place overnight in the fridge.

The next day, take out, cut into cubes and either dress it – any dressing will be great, but simple ones like Olive-Oil, garlic and Lemon bring out the subtle flavour of the “Ceci” nicely. Or, if feeling a little bit more indulgent you can heat half and inch of olive oil deep in a frying pan, and fry the “Chickpea” chips. They turn out looking like chips, but of course, much healthier, and actually, much nicer too!

“Farinata”

This snack is eaten all over Genova in North Italy where it originates. On the street it is common to see the lunchtime snack being either Pizza, or Farinata which like Pizza, is brought from a “Farinateria”. When in Genova, I saw a group of builders relishing this vegan delicacy; imagine that in England!

Stir 300 grams of Chickpea flour into 500ml of tepid water with a generous slug of Olive Oil. Beat thoroughly until smooth with no lumps, and leave in a warm place for thirty minutes to rest.

Heat another tablespoon of Olive Oil in a frying pan until almost smoking. Add the chickpea batter, and swirl the frying pan around until it is evenly coated (as you do when making a pancake). Turn the heat down, and cook for five minutes, then place under a preheated grill until the top is speckled with a golden crust. Slice and eat immediately; great with a fresh salad and some parmesan cheese!