Paige Parsons Roache shows us how to make super easy wraps during your Coronavirus shift to spending lots of time at home. Some days we want to cook, some days we want something easy to make! Today, we get easy!
Celebrating being vegan for 4.5 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the amount of water it takes to put a hamburger on a plate and the fact that animal agriculture is the leading cause of deforestation and climate change, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan.
Paige became a Contributor for JaneUnChained News after cooking as a guest chef on LunchBreakLIVE. She met Jane Velez-Mitchell at VegFestLA then at Moby’s Circle V Festival. Inspired by Jane’s bold courage, Paige now reports for JNN on all the latest animal rights events, including The Save Movement’s pig/chicken/cow vigils, various PETA protests, VegFests, book launches, Anonymous for the Voiceless’ Cube of Truths and vegan conferences. Paige is now also the Booker for LunchBreakLIVE.
Now that we know she is a warrior in the animal rights world…let’s see how she does in the kitchen!
Easy Scrumptious Wraps
- Siete Almond Flour Tortillas
- Rabbit Hole Untuna
- 2 Tbs Vegenaise
- 1 Tbs Sriracha
- Mix vegenaise and sriracha in a small bowl.
- Warm tortilla on the burner and spread the mixture on the tortilla.
- Layer any yummy veggies on the tortilla. Add more spread if you prefer. Enjoy!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.