Hannah White makes sure her cuisine treats the earth as gently as it does her guests when she schedules events. Her vegan appetisers show how closely taste and sustainability complement one other.
Rainbow Veggie Rolls
“These are always a crowd favourite,” Hannah notes. Bundles of julienned carrots, cucumbers, bell peppers, avocado slices using rice paper wraps. Present with a zesty peanut dipping sauce for a cool taste.
Chickpea “Meatballs”
Hannah shapes chickpeas with breadcrumbs, garlic, parsley, seasonings into bite-sized balls for a filling choice. “Bake or pan-fry them; then, present with marinara or tahini sauce. She says, “they’re packed with flavour.”
Stuffed Cucumber Cups
Perfect for a savoury filling of hummus, chopped tomatoes, and herbs, hollowed-out cucumber slices are Hannah says, smiling, “These are light, refreshing, and so easy to make.”
Thanks for Hannah’s creative dishes; sustainable eating never tastes so nice.
