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Rice paper for Vegan Eating

Rice paper wrap with marinated mushrooms (square)

Rice paper wraps with marinated mushrooms

I realised that I could take any salad I make, and wrap it in rice paper for a perfectly portable, self-contained lunch. These ones were filled with chili chickpea spread and topped with rocket (arugula), avocado, cherry tomatoes and marinated mushrooms.

Have a wonderful day!

Nikki, Eating Vibrantly

I studied Biochemistry and Genetics at Monash University, graduating with a Bachelor of Science, with Honours. I’ve always had a passion for natural health, having grown up with asthma, eczema and numerous food allergies, and I wanted to help my kids avoid the same issues. I love blending science and alternative approaches to find the best of both worlds, and I’m always looking for ways to create more amazing health and happiness in my life. Learn more about me »

Vegan food that tastes amazing

Hi, I’m Nikki, a mother and business owner, and in my “spare” time I love experimenting with raw, vegan and whole foods recipes that are easy to make and taste delicious. Read more »

My most popular posts

My favourite cookbooks

The Oh She Glows Cookbook by Angeal Liddon

My favourite kitchen gadgets

Having the right gadgets has totally changed my experience in the kitchen.

High-speed blender

I use my Vitamix blender at least 2-3 times EVERY day. It’s fast, so versatile and super quick and easy to clean. I couldn’t live without mine. I absolutely love it!

Food processor

I use my powerful food processor three or four times a week, for making nut butters, desserts, sauces, burgers and more. It’s great for large batches and dishes that need texture and just makes “cooking” so much faster.

Dehydrator

I use my 5-tray Excalibur dehydrator once or twice a week, for crackers, breads, biscuits, cakes or even just for thawing things. It does an awesome job and makes eating raw SO much easier.