07.03.17

Vegie Head’s Spinach & Chickpea Fritters Will Make You Forget Meat

Kira Simpson

Bored of seeing bland, faux-meat vegan recipes online, Vegie Head founder Adele McConnell has created an online space where you can find easy to make and super healthy vegan and vegetarian recipes.

In addition to the yummy recipes, Adele creates food videos, shares stories of her life, her beautiful rescue dogs Hank and Holly and her organic skincare and makeup range “Dusk by Adele”.

If that’s not enough, Adele also runs food workshops, pantry and kitchen overhauls, lifestyle retreats, a podcast and has written more than a few books. #GirlBoss!

What I love about the site and Adele herself (besides the fabulous lipstick she always rocks!), is there is none of the judgement that often comes with personal food choices.

She isn’t into the hardcore scare tactics to get you to stop eating meat, she just loves sharing her beautiful vegan recipes and leaves the lifestyle choice up to you.

Adele was kind enough to share a recipe from her “Main Essentials” e-book with us.

This vegan recipe is a quick, easy and delicious way to start including more vegan or vegetarian meals into your week.

You can find more of Adele’s delicious vegan recipes in her Main Essentials book

Images source: Vegie Head

 

vegan recipes

Spinach + Chickpea Fritters with Chipotle Cream + Salsa

Fritters

1 can of chickpeas, rinsed and drained
½ cup baby spinach
¼ cup chia seed
¼ cup water
Salt to taste

Salsa

1 cup quartered cherry tomatoes
1 avocado, diced
¼ Spanish onion, chopped finely
2 tbsp Extra Virgin Olive Oil
Salt and lemon juice to taste

Chipotle Cream

¼ cup of coconut yoghurt
1/8 tsp smoky paprika
1/8 tsp ground ancho chilli powder (optional)
1/8 tsp ground chipotle spice (optional)

Pre-heat oven to 200ºC .

Combine salsa ingredients together and allow to sit and infuse at
room temperature.

Stir in spices into coconut yogurt and set aside.

Process ingredients together, scraping down the sides of the blender as necessary.

Spoon mixture into a small square, springform pan (or alternatively, flatten into balls) and bake for
20 minutes.

Allow to cool, and carefully remove.

Slice in half and serve with salsa and chipotle cream.

Kira Simpson

Founder + Director of The Green Hub, an urban green living advocate and coffee obsessive. She believes there is no one size fits all green lifestyle and we can all live more sustainably in a way that fits in with each of our unique lifestyles.