Gratitude Newport Beach’s Greek Socca: a high protein, plant-based and cholesterol-free take on a brunch favorite from Executive Chef Dreux Ellis. You are Content!

I AM CONTENT / GREEK SOCCA

GARBANZO BEAN BATTER
Whisk together:
• 2 Cups Filtered Water
• 3/4 Cup Garbanzo Bean Flour
Cover and let sit overnight or for at least 6 hours. The following day, skim off any foam that has accumulated on the top and whisk in:
• 1/8 Cup Olive Oil
• 1 tsp. Salt
Yield: 20oz. (4 5oz. Servings)

CASHEW RICOTTA
Blend together in a Vitamix:
• 3 Cups Cashews (soaked and rinsed)
• 1/2 Tbsp. Salt
• 1/4 Cup Lemon Juice
• 3/4 Cup Filtered Water
Yield: 1.5 quarts

GREMOLATA
• 1 Bunch Parsley (2 Cups)
• 2 Cloves Peeled Garlic
• Peel of 1 Lemon
Finely chop all ingredients together.
Yield: 1/2 cup

FARINATA INGREDIENTS
• 1 Tbsp. Red Onion
• 2 Cups Tomato, diced
• 3 Cups Spinach
• 20 Kalamata Olives, halved
• 2 Tbsp. Gremolata

DIRECTIONS
Prepare Garbanzo Bean Batter (at least six hours in advance until set). Preheat oven to 325 degrees. Put 4 personal-size cast iron skillets in the oven to heat. Prepare Cashew Ricotta and Gremolata. Remove cast iron skillets from oven and add 2 tsp of olive oil to each skillet. Combine the Garbanzo Bean Batter with the Farinata Ingredients and distribute evenly in oiled skillets. Bake in oven for 30 minutes. Remove from oven and lightly separate Farinata from the bottoms of the cast iron skillets with a spatula. Garnish each farinata with a drizzle of Cashew Ricotta and a sprinkle of Gremolata.