This recipe is from Plenty by Ottolenghi. This is great for a nice Sunday lunch.
- 2 c cherry tomatoes, halved
- Olive oil
- 2 onions, sliced thin
- 2 tbsp thyme
- Salt and pepper
- 1/2 tsp white wine vinegar
- 1 3/4 c chickpea flour
- 2 c water
- 2 tbsp flax meal, mixed with 6 tbsp water
- Vegan cheese
Preheat oven to 275.
Spread tomatoes on a sheet spray with olive oil and roast for 30 min until semi cooked.
Heat 4 tbsp oil in a medium sauce pan and onions, thyme and salt and cook 20 min over low heat until soft. Stir in vinegar and set aside.
When tomatoes are done, increase heat to 325.
Mix chickpea flour, water, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Whisk in flax mixture.
Heat a griddle over medium high heat. Pour 1/3 c mixture on the griddle and cook about 3 minutes per side until golden. Place on the prepared parchment.
Divide the onion mixture amount the cakes, top with tomatoes and a little cheese. Bake for 8 minutes.