With Hurricane Ophelia bearing down on Bermuda, this is a good time to remember how important it is to prepare ahead with Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson.  Another big plus is that through November, Vegan Heritage Press is offering a BOGO special (buy one at the already low price, and get a second copy free).  
Here’s a quick-and-easy recipe from Vegan Unplugged:
Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to making these tasty protein-rich fritters. Any other kind of cooked spinach can be used in this recipe, of course, including fresh, frozen, rehydrated, or canned. Just be sure the spinach is well drained and squeezed to remove any moisture.
1 (15.5-ounce) can white beans, drained
1 (4-ounce) jar spinach baby food or 1/2 cup firmly-packed cooked fresh or frozen chopped spinach (well drained and squeezed dry)
2 tablespoons lemon juice
1/4 cup ground walnuts
3 tablespoons dried breadcrumbs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
In a bowl, mash the white beans. Add the spinach and lemon juice and stir to combine.  Add the walnuts, bread crumbs, flour, baking powder, onion powder, garlic powder, coriander, cumin, salt, and pepper, stirring until well mixed. 
Heat the oil in a nonstick skillet over medium heat.  Drop large spoonfuls of the mixture onto the hot skillet, in batches if needed.  Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown.  Serve hot.
Makes 4 servings
Don’t wait until the power goes out—order your Vegan Unplugged BOGO today.