Thanks to the amazing people that filled our house last weekend. It brings me so much joy!
We inspired each other, formed new friendships and reconnected with old ones. We started a knitting group, worked on a future “wellness retreat” (if you’re interested let me know) and tasted some vegan treats.
The crowd pleaser was my beautiful friend Beth's , yummmmy zucchini roll-ups. How lucky was I to move three doors down to a vegan/plant based buddy like myself! I count on her leftovers to get me through my week. These roll-ups are easy to make, look really cool and taste divine!
Here’s how to make them yourself.
- English cucumber
- Sun-dried tomato (made by draining off oil from jar and blending in food processor with sea salt, a tbsp or two of agave and 2 tbsp of herb de province)
- Almond cheese with chives (by Kite Hill, can be purchased at Whole Foods)
Take a carrot peeler or mandolin and thinly slice the zucchini the length of veggie til you have long thin strips. Lay slices on flat surface and spread on almond cheese, then add a thin layer of tomato paste, add the rest of veggies (popping out of the top) and roll up. You can also add sprouts or fresh herbs. Enjoy!