1. Prepare Artichoke Aioli: In a high-speed blender, blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thick, mayo-type consistency. Move mixture to bowl and whisk in artichoke hearts, tarragon, parsley, shallots, and lemon zest.
2. Preheat the oven to 300°F.
3. Prepare Farinata Batter: In a blender, combine water with the oil, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of pancake batter. Lastly add the fresh rosemary and pulse, to ensure there are pieces of rosemary scattered in the batter. Set aside.
4. Prepare Roasted Tomatoes: Put the tomatoes and thyme on a baking dish and drizzle with a bit of oil. Season with salt and pepper to taste, and toss to lightly coat the tomatoes. Roast in oven for about 10 minutes, until the tomato skins crack.
5. Prepare Mushrooms: Place a large sauté pan over medium heat. Melt the vegan butter, being careful not to let it burn. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Gently stir in the chives and remove from the heat.
6. Prepare Farinata: Place a crêpe pan or griddle over medium heat and add enough vegan butter to lightly coat the bottom. Ladle about 3/4 cup of the Farinata Batter into the centre of the pan. Tilt the pan to spread the batter into a thin circle. The crêpe should be thinner than a pancake in order to be able to fold it later. Cook until golden brown on the bottom, about 3 to 4 minutes, then ip it over and brown the other side. Set aside on a plate and cover to keep warm while you cook the remaining crêpes, using the rest of the batter and more vegan butter as necessary. Remember when making crêpes, it’s very common for the first one or two to not turn out so well while the pan is heating to the right temperature.