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.
WOW! Looks and sounds great! I hope to teach Trinity some of my vegan cooking tricks when she is old enough, too!
Jennifer Bliss recently posted..Creamy Vegan Celery Soup & Life Updates
@Jennifer Bliss, Oh that would be so much fun, being the Auntie and having a little one help you prepare meals. I started my daughter early also. 🙂
Aynaria recently posted..Vegetarian: My daughter made butternut squash & garbanzo bean enchiladas