So guys, I feel like I’ve completely neglected this space of food since this cookbook thing has started. I have a constant fear of sharing photos, but just in case they go in the book— but to be quite honest, I don’t even know if that would be a problem, but I worry it is so I don’t. And I definitely have had time to create, make, and shoot more recipes— since I’ve had to do OVER ONE HUNDRED of them for the book! CRAZY. But now that all that is closing up (there’s still work to be done, before it hits printers, but it’s winding down!) I’m working on some new (old) food ideas to share with you. In the meantime, I figured I’d ask a few online friends to share some of their delicious recipes to hold you over. That sounds cool, right? If not cool, then delicious, I’m sure. 
Well today, Margaret Chapman, better known as @plantstrongvegan is sharing her cheesy spinach socca on the blog 🙂 I had never heard of socca until my friend Jennie emailed me a recipe a few weeks ago— and hey– chickpea based pancakes? I’m in. I feel like Margaret and I, both vegans, cook very, very differently— which is kinda cool. It’s nice to think that even in the vegan world, styles  of food can vary so differently! Either way, she’s a rad chick, honest, and real, and I like that 🙂 Here’s Margaret’s recipe:

Cheezy Spinach Soccas
(Yields 4 – 2 Servings)
You’ll need:

1 cup Garbanzo Bean Flour

1 1/2 cups Water
1/2 cup Spinach, chopped
1 tbsp Golden Flax Seeds, ground
1 tbsp Nutritional Yeast
1 tsp Dehydrated Onion
1 tsp Garlic Powder
Himalayan Pink Salt, to taste
Cheezy Sauce, to top (optional)  
Salsa, to top (optional)
Spinach, to layer*
How to: 
In a medium bowl, measure and whisk everything together till smooth. 
The batter should be about the consistency of pancake batter.
Heat a small skillet to medium.
Lightly grease and spoon in batter. Just enough to coat a 6 inch pan evenly.
Cook for 3-4 minutes on each side, then flip. You’ll know it’s ready when bubbles evenly coat the top and the edges become golden. 
Gently run a spatula around the edges to loosen it and flip.
Lightly grease in between each omelet.
Serve warm, layered with fresh spinach and topped with cheesy sauce & fire roasted salsa, optional. 
*personally, if I have time, I’d cook the spinach before layering it— but that’s just my mouths preference 😉 -drea

Easy right? If you haven’t already, find Margaret’s instagram HERE.
Want more recipes? Try her black bean meatballs with zoodles or her pancakes. I get asked a lot about our pantry and grocery list, I posted THIS forever ago to show how we can live off 25$ a vegan, eating vegan and organic. It needs a bit of updating with a toddler– but it’s still pretty relevant. People thought I was half crazy, but you can check out Margaret’s version of 25$ a week HERE— totally possible!

For even more recipes, find the rest of A Vegan Kitchen series: HERE and mine HERE 🙂

Thank you Margaret! Happy eating, everyone. Yayyyyy food slowly coming back to this space!


  1. This looks amazing!! I think I started reading your blog the second you got too busy to post about food so I'm really looking forward to it!

  2. Oh my gosh I think I could actually make this in our dorm kitchen! It looks incredible! It's kind of difficult to "really cook" in the kitchen down the hall because you have to lug all your supplies down, fend off other students wanting to use the facility, clean up after yourself, and lug everything back to your room while making sure your food doesn't get cold first. Eesh! I could definitely do this though – not too many ingredients and able to be cooked in a skillet! Thanks for sharing!
    ~ Samantha