Vegan: Chili and eggrolls

Posted by on February 5, 2018 at 10:34 pm.

Yesterday, I made a big pot of vegan chili and some egg rolls.

The chili was about eight quarts. I made that amount purposely so there would be plenty of leftovers to freeze.

I made about 16 egg rolls and my daughter demolished at her mealtime. I’d say they were a hit. My 14-year-old daughter has been doing a lot of meal prep and cooking with me. I must say as much as I enjoy doing my own thing in the kitchen, I’m more than happy to share that role with my daughter. It’s another way to bond, and she’s learning a life-enhancing skill. Granted, she’s helped me in the kitchen for several years, but recently, she’s played a much more active role and I’m enjoying seeing her culinary skills shine.


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