How are you guys doing post Xmas overindulgence? Have you vowed not to eat anything ever again? Have you started a new health kick yet or are you waiting for New Year’s Eve to roll around first 😉 ?
That’s exactly my plan, although I have started running again (after a break of almost a year) to offset one too many of Duncan’s delicious sticky toffee puddings with vegan ice-cream 😉 . I’ve only done 3 short runs so far, but I was dreading them (returning to running after such a long break is never easy for me) so I am happy they are done and dusted. They weren’t too bad actually. I’m planning to stick to 4 km for another two sessions and then add another 1 km loop next week. Hopefully, I will be able to run 8 km again in a few weeks. So while I have started a bit of cardio again, I am still stuffing my face until after New Year’s Eve. I have a friend visiting us for a few days and I figured she won’t be that impressed if I serve a plate of veggie crudities for New Year’s Eve. I am planning to make lots of not-so-healthy nibbles including these vegan sausage rolls. They may be small in stature but they are big on flavour. As I used to be a fan of the Spanish sausage ‘chorizo’, I flavoured my homemade ‘sausage meat’ with chorizo spices and I’m really pleased with how they turned out. They also got a big thumbs up from Duncan (no surprises there) and his vegan-curious cousin – Sydney – who has kindly volunteered to taste test them for us! As they make perfect New Year’s Eve finger food, I hope the recipe will come in handy and you and your New Year’s Eve party guests will enjoy them as much as we did. Happy New Year, guys!
