1 can of chickpeas, rinsed and drained
1/2 cup baby spinach
1/4 cup chia seeds
1/4 cup water
Salt to taste
Pre-heat oven to 200oC. 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.
1 cup quartered cherry tomatoes
1 avocado, diced
1?4 Spanish onion, chopped finely
2 tbsp Extra Virgin Olive Oil
Salt and lemon juice to taste
Combine salsa ingredients together and allow to sit and infuse at room temperature.
1/4 cup of coconut yoghurt
1/8 tsp smoky paprika
1/8 tsp ground ancho chilli powder (optional)
1/8 tsp ground chipotle spice (optional)
Stir in spices into coconut yogurt and set aside.
[ recipe and image by Vegie Head ]
Who is Vegie Head you ask? Natural beauty Adele McConnell, from Melbourne Australia, who creates delicious and nutritious vegan recipes, that I am jumping for joy to be able to share with Be Naturallyou readers. Adele’s popular eBooks can help you on your journey to a plant based lifestyle, to heal and nourish, or simply inspire you to try new and delicious recipes!
The recipe above – Spinach + Chickpea Fritters with Chipotle Cream + Salsa – is from the Vegie Head Main Essentials eBook.
Delicious and healthy recipes, all beautifully photographed and with easy to follow instructions.
PLEASE NOTE BEFORE PURCHASE: This is a DIGITAL PRODUCT that can be DOWNLOADED as a PDF. It is not a hard-copy printed book. Unless you download & print yourself of course!
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