Life, style & food in the District
Last year for Lent, I decided to go vegan. At the time, the test seemed next to impossible, but I quickly adapted, found some products and recipes I liked and buckled down. (Dare I say I even enjoyed the challenge?)
Sure, some things were missed and some foods were really hard to pass-up, but it was only 40 days. I can do anything for 40 days.
This year, I took that “badass” mindset a bit too far and declared that I was going vegan and alcohol-free for Lent. My friends, I will have you know that lasted approximately three days. What can I say? I like wine with my tofu.
So here I am again — another year, another tipsy vegan on the hunt for some amazing dairy, egg and meat-free recipes. Like last year, I will not deprive myself of sweets or traditional Italian dishes; they will just be modified.
First up is one of my favorite things to eat: fresh vegetable spring rolls. This recipe is really pretty easy (especially if you can find the cabbage blend already shredded – like I did). It’s also super light and healthy.
It’s pretty simple to whip up some spicy peanut dipping sauce, too, for the rolls. Serve them as an app at your next party, or for a healthy lunch.
Hugs and kisses and vegan wishes.
Directions for the Rolls
Directions for the Sauce